Blue Cheese Chicken Rosemary Galette

My intent for this display was to develop a galette.

Gorgeous.
However, I obviously overextended my generosity in the filling and my folds unfolded…

Thus, the galette garnered more of a flat-crust pizza look ~
~ no worries, again. The taste and presentation were and are tantalizingly pleasing.

Blue Cheese Chicken Rosemary Galette

Pie Crust
8 Tbs. ice-cold butter, cubed into 1/2″ squares
1 1/2 cups all-purpose flour
1 large egg
1 Tbs. apple cider vinegar
1 pinch salt
2-3 Tbs. ice-cold water

 

Filling:
1-2 cooked chicken breasts, thinly sliced
1 cup homemade blue cheese dressing**
1 cup sautéed kale, finely chopped***
1/4 cup parmesan cheese, finely grated
2 Tbs. fresh rosemary

 

Preheat the oven to 375 degrees.

Combine the crust ingredients either in the large bowl of a food processor (except for the water) or a high-speed blender and pulse until crumbly. Drizzle in the ice water and pulse until a perfect dough ball forms.

Place between two layers of parchment to roll out into a large disc.

 

In a large bowl, toss together the filling ingredients. 

Layer atop the crust disc, in the center, leaving about a 1 1/2″ border. 

Fold over and flute the edges for a decorative galette border.

Bake for about 30 minutes, until the edges are golden brown.
Remove from the oven and cool before slicing.

 

**Blue Cheese Dressing:
2 oz. crumbled blue cheese
¼ cup mayonnaise
¼ cup sour cream
2 Tbs. buttermilk
1 Tbs. fresh lemon juice
sea salt, freshly ground pepper

 

Microwave cheese in a small bowl just to warm it, about 20 seconds. 

Mix in mayonnaise, sour cream, buttermilk, and lemon juice, breaking up cheese, until smooth. season with salt and pepper.

 

***Sautéed Kale:
1 Tbs. butter
2 cups fresh kale leaves, very finely chopped
sea salt, freshly ground pepper

Melt the butter in a large skillet over medium heat. Add the kale, salt, and pepper and toss until wilted.