Rustic Chicken, Mushroom, and Spinach Galette with Parmesan Thyme Crust

Step by step

Method

1. 01

   Prepare the Parmesan Thyme Crust: In a large bowl, whisk together all-purpose flour, 3g of salt, 20g of grated Parmesan, and 2g of chopped fresh thyme. Add the cold cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until crumbly with pea-sized pieces of butter remaining. Gradually add the cold milk, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

2. 02

   Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

3. 03

   Add the chicken thigh pieces to the skillet and cook until browned on all sides and mostly cooked through, about 5-7 minutes. Stir in the sliced mushrooms and cook until they release their liquid and begin to brown, approximately 5-8 minutes.

4. 04

   Add the fresh spinach to the skillet in batches if necessary, stirring until wilted. Pour in the heavy cream, add the remaining 30g of grated Parmesan, the remaining 3g of chopped fresh thyme, 2g of salt, and black pepper. Stir well and simmer for 2-3 minutes until the sauce slightly thickens. Remove from heat and let the filling cool completely.

5. 05

   Assemble the Galette: Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a rough 14-inch circle, about 1/8-inch thick.

6. 06

   Transfer the rolled dough to the prepared baking sheet. Spoon the cooled filling onto the center of the dough, leaving a 2-inch border around the edges. Carefully fold the dough edges over the filling, pleating as you go to form a rustic border.

7. 07

   Brush the exposed crust with the beaten egg (egg wash).

8. 08

   Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let the galette rest for 10 minutes before slicing and serving.