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Galettes are a delightful culinary creation that embodies a rustic charm, making them a beloved staple in both casual and elegant dining settings. These free-form pastries are not only visually appealing but also incredibly versatile, allowing for a myriad of fillings that showcase seasonal ingredients. Among the many variations, the Cheesy Pesto Chicken & Tomato Galette stands out for its harmonious blend of flavors and textures. This dish combines the creaminess of cheeses, the savory essence of chicken, and the bright freshness of tomatoes, creating a meal that is both satisfying and nourishing.

Cheesy Pesto Chicken & Tomato Galette

Discover the warm embrace of home-cooked comfort with the Cheesy Pesto Chicken & Tomato Galette. This rustic pastry features a flaky crust enveloping creamy ricotta, melted mozzarella, tender shredded chicken, and juicy cherry tomatoes, all elevated by vibrant basil pesto. Perfect for family dinners or casual gatherings, this dish is both visually stunning and deliciously satisfying. Celebrate fresh, seasonal ingredients in every bite, and enjoy the delightful blend of flavors that make this galette a true culinary treasure.
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Ingredients
  

1 cup fresh basil pesto

2 cups cooked chicken, shredded

1 cup cherry tomatoes, halved

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup all-purpose flour

1/2 cup cold unsalted butter, cubed

1/4 cup ice water

1 large egg, beaten (for egg wash)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Prepare the Dough: In a large mixing bowl, combine 1 cup of all-purpose flour with a pinch of salt. Add 1/2 cup of cold, cubed unsalted butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs. Gradually pour in 1/4 cup of ice water, stirring gently until the dough starts coming together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.

    Prepare the Filling: In another mixing bowl, combine the shredded chicken, fresh basil pesto, halved cherry tomatoes, ricotta cheese, shredded mozzarella cheese, and a sprinkle of salt and pepper. Stir the mixture until all ingredients are well incorporated, then set aside for assembly.

      Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for baking.

        Roll Out the Dough: On a lightly floured surface, take your chilled dough and roll it out into a large circle, approximately 1/4 inch thick. Carefully transfer this dough onto a baking sheet lined with parchment paper to prevent sticking.

          Assemble the Galette: Spoon the chicken and cheese filling onto the center of the dough, leaving a generous 2-inch border around the edge. Begin folding the edges of the dough over the filling, creating pleats as you go to form a rustic crust. Ensure the center remains exposed to show off the filling.

            Egg Wash: In a small bowl, beat the egg until smooth. Using a pastry brush, carefully apply the egg wash over the visible crust to achieve a rich, golden-brown color while baking.

              Bake: Transfer the assembled galette to the preheated oven. Bake for 30-35 minutes or until the crust is golden and the cheese is bubbly and melted.

                Serve: Once baked, remove the galette from the oven and allow it to cool for a few minutes. Before slicing, garnish with fresh basil leaves for added color and flavor. Serve warm or let it come to room temperature.

                  Prep Time: 30 minutes | Total Time: 1 hour 5 minutes | Servings: 4-6

                    - Presentation Tips: For a striking presentation, slice the galette into wedges and serve on a rustic wooden board. Drizzle a little extra basil pesto over the top or alongside for dipping, and scatter additional fresh basil leaves for a fragrant finish. Enjoy!