Do you know what a galette is?
It's a term used in French cuisine to designate various types of flat round free-formed crusty dishes. The key word here is "free-formed". I've always associated it with sweet pies like apples, peaches and plums, but in the French region of Brittany, galettes are often garnished with egg, meat, fish, cheese and cut vegetables.
I am a big pot pie fan, so this savory variety of a galette really appeals to me.
Savory Chicken Caprese Galette
store bought pie dough sheet
1/2 tablespoon olive oil
2 cloves garlic, minced
2 chicken breasts, cut into bite sized pieces
2 tablespoons store bought pesto sauce
1 package whole buffalo mozzerella (get pre-sliced if you can)
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
2 tablespoons grated Parmesan cheese
salt and pepper
1 tablespoon melted butter
Preheat oven to 375F.
Line a rimmed baking sheet with parchment paper.
In a medium skillet over medium-high heat, add olive oil. When oil gets hot, add garlic and brown for 1 minute, then add the chicken. Cook until chicken is browned on all sides. Remove pan from heat and let chicken cool.
Roll out the dough to form a 10 inch round. Spread the pesto sauce in an even layer on the dough, leaving about an inch at the edges without sauce. Add half the cheese on top of the pesto. Add the chicken pieces followed by the tomato halves. Top with fresh basil and Parmesan cheese, then season with salt and pepper.
Fold the pastry up and over the filling (leaving a small whole in the center that will have no dough). Brush the edges of the dough with melted butter.
Bake for 35 minutes. Transfer the galette with the parchment paper onto a cooling rack for approximately 10 minutes before cutting to serve.