Description
To truly appreciate this dish, it helps to understand what sets a galette apart from standard pies, quiches, or tarts. The word galette originates from the French term gale, which historically referred to a flat stone or pebble, eventually coming to describe a wide variety of flat, round, crusty cakes. Unlike structured pies that require deep dish pans, flute crimping, or blind-baking steps, a galette is inherently free-form.
Ingredients
Scale
For the Galette Dough
- 2 cups (250 g) all-purpose flour
- ½ tsp salt
- 1 tsp sugar
- ¾ cup (170 g) cold unsalted butter, cubed
- 5–6 tbsp ice water
- 1 tbsp apple cider vinegar (optional, for a flakier crust)
For the Chicken & Mushroom Filling
- 2 tbsp olive oil
- 2 cups cooked chicken, shredded or diced
- 2 cups mushrooms, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp rosemary, chopped (optional)
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ½ cup cream cheese or ricotta
- ½ cup shredded mozzarella or Gruyère cheese
- 2 tbsp chopped fresh parsley
For Brushing
- 1 egg, beaten
- 1 tbsp milk
- 1 tbsp sesame seeds or grated Parmesan (optional)
Instructions
Step 1: Prepare the Dough
- In a large bowl, mix flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add ice water and vinegar gradually, mixing until the dough comes together.
- Shape into a disk, wrap, and refrigerate for at least 30 minutes.
Step 2: Make the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions for 3–4 minutes until softened.
- Add mushrooms and cook until golden and moisture has evaporated.
- Stir in garlic, thyme, rosemary, salt, and pepper.
- Add cooked chicken and warm through.
- Remove from heat and mix in cream cheese, shredded cheese, and parsley.
- Allow the filling to cool slightly.
Step 3: Assemble the Galette
- Preheat oven to 400°F (200°C).
- Roll the chilled dough into a 12-inch circle on parchment paper.
- Spread the chicken and mushroom filling in the center, leaving a 2-inch border.
- Fold the edges of the dough over the filling, creating pleats.
- Brush the crust with egg wash.
- Sprinkle with sesame seeds or Parmesan if desired.
Step 4: Bake
- Transfer the galette with parchment paper to a baking sheet.
- Bake for 35–40 minutes until the crust is golden brown and crisp.
- Rest for 10 minutes before slicing.
Notes
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
Keywords: savory chicken and mushroom galette, chicken mushroom galette, rustic chicken galette