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Summer Herbed Chicken & Tomato Galette
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Summer Herbed Chicken & Tomato Galette

This easy Summer Herbed Chicken & Tomato Galette is perfect for summer time entertaining. Your guests will be impressed when you serve them this delicious galette!
Course Main
Cuisine fusion
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 6

Ingredients

  • For the Filling:
  • 2 tablespoons olive oil
  • 2 chicken breasts boneless and skinless
  • 1 teaspoon paprika
  • 1 teaspoon mixed Italian herbs
  • Salt to taste
  • 2 to 3 to matoes
  • 1/2 cup shredded mozzarella cheese
  • For the Crust:
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 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

Instructions

  • For the Filling:
  • 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.
  • For the Crust:
  • 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.
  • For Assembling the Galette:
  • 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.