Summer Herbed Chicken and Tomato Galette
Try this Summer Herbed Chicken and Tomato Galette recipe, or contribute your own.
Try this Summer Herbed Chicken and Tomato Galette recipe, or contribute your own.
- 1/4 teaspoon salt
- salt to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 1/2 cups all purpose flour
- 1/2 cup shredded mozzarella cheese
- for the crust:
- for the filling:
- 2 chicken breasts (boneless and skinless)
- 1 teaspoon mixed italian herbs
- 2 to 3 tomatoes
- 1/2 cup (115 grams) cold unsalted butter (cut into cubes)
- 1/4 cup (60 ml) ice water plus more as needed
- 1 egg (beaten for egg wash)
- Carbohydrate 144.946598888927 g
- Cholesterol 35.41333336327 mg
- Fat 17.6581603695326 g
- Fiber 5.82228716495019 g
- Protein 32.9895105662236 g
- Saturated Fat 6.86161774901631 g
- Serving Size 1 1 Galette (260g)
- Sodium 3835.31742279135 mg
- Sugar 139.124311723977 g
- Trans Fat 1.27182032366498 g
- Calories 885 calories
Step-by-step
- Cut chicken breasts into 1-2 inch sized cubes.
- In a frying pan, heat the olive oil and add the chicken pieces.
- Fry lightly until the chicken changes color and add then add the paprika, herbs and salt.
- Cook until the chicken is cooked through, about 3-4 minutes. Set aside.
- Thinly slice the tomatoes. Set aside.
- In a food processor, place the flour, salt and cubed butter. Plus a few times (about 3-4 times) until the mixture resembles coarse, pea-sized crumbs. Transfer to a medium sized bowl.
- Add ice cold water to the mixture and stir with a fork. Add up to 2 tablespoons of more water if the dough seems dry.
- Gently knead the dough a few times until it comes together. Shape into a ball and place covered in the fridge for at least 1 hour.
- Preheat oven to 190 C (425 F) and line a baking sheet with parchment paper. Set aside.
- Take out the dough from the fridge, and a lightly floured surface, roll out the dough into a 12 inch circle. The shape doesn't have to be perfect. Transfer the rolled out dough to the baking sheet.
- Spoon the chicken filling into the centre of the dough, leaving a 2-3 inches border. Spread the shredded mozzarella cheese evenly on top of the chicken. Finally, top the cheese with the thinly sliced tomatoes.
- Gently fold the edges of the dough over the chicken and tomato filling, overlapping the dough as necessary. Press gently to seal the edges.
- Brush the crust with the egg wash.
- Bake in the oven for about 25-35 minutes until the crust is golden brown.
Swapping the butter for lard in the pastry crust produces a flakier, structurally sturdier base that holds up better to juicy summer tomatoes. Cold fat is non-negotiable here; cubes must measure roughly one-half inch and remain chilled until the moment flour coats them. Working the dough requires minimal handling to prevent gluten from overdeveloping, which would otherwise yield a tough rather than tender pastry. Rolling the circle out to twelve inches leaves a reliable two-inch border for folding over the center mound.
Scaling and Structural Integrity
Multiplying this single-serving recipe demands careful pan management during the protein cooking phase. Crowding the skillet traps moisture, causing the meat to steam rather than brown lightly in the olive oil and paprika blend. Batch-cooking prevents excess liquid from transferring into the crust, which leads to a soggy bottom. Shredded mozzarella acts as a moisture barrier between the cooked meat and the sliced produce, absorbing condensation during the 425 degree Fahrenheit oven bake.
- Soggy crust results from tomatoes releasing too much juice; salt the slices twenty minutes prior and pat dry with paper towels to eliminate excess water.
- Shrinking dough indicates the gluten was over-worked during mixing; rest the ball in the refrigerator for the full sixty minutes before rolling.
- Leaking cheese usually stems from gaps in the folded dough pleats; press overlaps firmly together and brush thoroughly with beaten egg wash to seal gaps.
Day-old portions keep wrapped tightly in foil inside the refrigerator for up to three days, though reheating requires a hot oven rather than a microwave to restore crispness to the pastry.
