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The foundation of any galette is its crust, and achieving the right texture and consistency is crucial. Begin by gathering your ingredients: all-purpose flour, cold butter, salt, and ice water.

Cheesy Pesto Chicken & Tomato Galette

Discover the deliciousness of the Cheesy Pesto Chicken & Tomato Galette, a perfect blend of flavors that's both easy to prepare and stunning to serve. This open-faced pastry features a flaky crust filled with savory pesto, tender chicken, and gooey cheeses, making it an impressive dish for any occasion. Whether you're hosting a dinner or enjoying a cozy night in, this rustic galette is sure to delight your taste buds and inspire culinary creativity!
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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 (for egg wash)

Salt and pepper to taste

Fresh basil leaves (for garnish)

Instructions
 

Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add the ice water, stirring until the dough begins to come together. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

    Prepare the Filling: In a mixing bowl, combine the shredded chicken, basil pesto, halved cherry tomatoes, ricotta cheese, mozzarella cheese, salt, and pepper. Mix until well combined, and set aside.

      Preheat the Oven: Preheat your oven to 400°F (200°C).

        Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a large circle, about 1/4 inch thick. Transfer it onto a parchment-lined baking sheet.

          Assemble the Galette: Spoon the chicken and cheese mixture into the center of the dough, leaving a 2-inch border all around. Gently fold the edges of the dough over the filling, pleating it as you go around to create a beautiful crust.

            Egg Wash: Beat the egg in a small bowl, then brush the egg wash over the exposed crust to give it a golden-brown finish.

              Bake: Place the galette in the preheated oven and bake for 30-35 minutes or until the crust is golden and the cheese is bubbling.

                Serve: Remove the galette from the oven and let it cool slightly. Garnish with fresh basil leaves before slicing. Serve warm or at room temperature.

                  Prep Time: 30 min | Total Time: 1 hr 5 min | Servings: 4-6