Meet pie’s carefree, cousin, the Galette. A term used in French cuisine, galette refers to a flat, round or free-form “crusty cake.” With a single crust casually folded over sweet or savory fillings, it delivers all the bold flavors of fall and the buttery, flakey goodness of pie – minus the fuss. Here imperfection is not just okay, it is key to a perfectly imperfect, rustic galette.
INGREDIENTS
For the Crust
1 prepared and chilled Savory Pie Dough or 1 sheet (half of a 13.7 oz box) of frozen puff pastry, thawed
Savory Pie Dough
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground white pepper
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
4 tablespoons ice water
PREPARATION
Combine dry ingredients in the bowl of a standing mixer. Using a small whisk, mix breifly until the mixture is aerated. Cut the butter into the dry mixture using a pastry cutter or your fingers until the butter and flour are thoroughly combined. The resulting mixture should be crumbly, pea-sized pieces.
Transfer your bowl to your standing mixer and drizzle in the ice water, mixing until the dough comes just together. Shape the dough into a ball, cover with plastic wrap and refrigerate for at least an hour before using.
For the Filling
1 tablespoon extra virigin olive oil
1/2 cup diced onion
1/2 cup diced baking apple
1 cup diced cooked chicken
1/4 cup sharp cheddar cheese cut into small pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg
1 small baking apple cored and thinly sliced
Garnish
1 egg beaten
sprinkle of cinnamon
PREPARATION
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Flour your working surface and use a rolling pin to flatten the dough into a round disk (about 12″) In a pan, heat the olive oil over medium high heat. When the oil is hot, add the onion, diced apple, nutmeg, salt and pepper. Sauté until the onion is translucent, about 5 minutes. Add the chicken, stir and turn off heat.Transfer your dough to you baking sheet. Pour the apple/chicken filling in the center of the dough leaving a 2-3 inch border all around. Top with cheddar cheese chunks and apple slices. Fold the galette edges over the filling, leaving the center open and filling exposed, overlapping as necessary. Press gently to seal the edges.Brush the galette crust with the beaten egg. Sprinkle salt and pepper over the top of the galette.Bake in the oven for 30-40 minutes, or until the crust is golden. Remove from oven and let cool for 10 minutes before serving. Before serving, sprinkle with cinnamon.
