I love making any kind of Galettes, whether sweet or savory. Tonight I made this Chicken Galette with Mushrooms, Onions, Spinach & Feta. Delicious and so easy come dinner time if you make the mixture earlier in the day and put the bowl in the fridge. Anyway, I like the mixture to go into the galette cold from the fridge so that it doesn't get too soft and leaky.
1/2 Pound Chicken Tenders, pounded
9 oz. Bag of Fresh Spinach
6 oz. Sliced Mushrooms
1 Small onion
6 oz. Feta Cheese
6 oz. Ricotta Cheese
Seasoning Blend (I used Borsari)
1 Pillsbury Dough Crust
Splash some Olive Oil in a skillet. Sprinkle chicken with a seasoning blend. Sauté chicken on medium until just cooked.
Remove chicken and add onions and mushrooms in the same pan with another splash of olive oil. Sauté for about 10 minutes. Cut the chicken in bite sized pieces
Meanwhile, saute the bag of spinach in a splash of olive oil and pepper.
In a bowl, add the cooked chicken, the onions and mushrooms and the spinach. Add in the Feta Cheese and stir until cheese is melted.
Add in the ricotta cheese. Sprinkle some salt & pepper to taste.
Unroll the pastry and set in inside a lightly oiled skillet.
Spoon the bowl of filling into the pastry.
Fold the edges of the crust over the filling. Paint some melted butter on the top of the pastry around the galette.
Bake on 375 for 35 minutes. Enjoy!!