Have you ever noticed that when things are made the old-fashioned, simple way, somehow they seem more special. I like to think of this galette as a peasant’s pie, but then when it comes out of the oven it suddenly looks so impressively artistic!
And then when you bite into a slice. OH, the crispy crust and the rich filling and herby goodness! This little savory French pie is quite easy to make, but it will make you look like a culinary genius. It’s just the rights size for our family’s dinner, but it also keeps really well for leftovers, too!
First, the crust. Since a crust is so very simple with only a few ingredients, the quality of flour you use will make a real noticeable difference. I love King Arthur Flour, as well as Bob’s Red Mill. But if you only have a grocery store brand, use it! It’s better to bake than not to bake!
As always with pie crust, just smack it together and don’t overthink it. It can be made in less than five minutes, and then put to chill in the refrigerator while you make the filling. Just don’t let it get warm or the butter will melt and you’ll lose the crackle factor (it’s essential!).
You can really fill a galette with anything, sweet or savory. But the very best part of this particular filling is the fresh thyme. It MAKES this dish!
Dried thyme will work in a pinch, but I insist that you splurge for the fresh herb for next time. You’ll understand when you taste the difference!
I love to use boneless chicken thighs rather than breast meat. The thigh meat has more fat, and a deeper flavor than the breast meat. It also won’t get dry like breast meat tends to. Any cut will work, in fact this can be a great way to use up extra, pre-cooked chicken too! But if you have a choice, go for the thigh meat and don’t bother to trim the fat.
When you’ve got your crust, filling, and veggies ready, it’s time for the creative part! Remember, the rustic imperfection of a galette is what make it seems so old-fashioned fancy. Don’t make the edges perfect when you roll out the dough into a rough circle. But DO make sure you place the rolled out pastry on a baking sheet before you add the filling!
I’ll confess, even a few weeks ago I accidentally assembled a galette on the island top, then it ended up a mangled mess when I had to transfer it to the sheet pan. Fold the edges in without being to fussy. An egg wash on the pastry just before baking will give a beautiful, golden tone (and make you look like a master!)
You can print the recipe below! With the first bite, you’ll see why it’s worth the work and start planning when you’ll make your next galette. The all butter crust has an unbeatable crackle. This galette may be thin, but it’s rich and filling, and oh so very satisfying.
Please let me know if you make this galette, especially if it’s your first. I make galettes in regular rotation, and I never get tired of that magical moment when they come out of the oven. Now let’s cook!