Chicken Ham Galette Recipe:
A rustic Savoury Galette with Chicken ham, basil, cherry tomatoes and Parmesan.
This is one of those dishes that’s been on one’s mind for long but something or the other keeps you away from making them. This something for me is nothing but a conscious attempt at cutting down on gluten intake, but then how long could I control myself. This I am sure is the worst predicament of most food bloggers, i.e to cut a balance between tasty and healthy. I simply try to do my bit by alternating between both from time to time, but then only fall prey to the sin of taste more often. It is sure difficult and until I discover a middle path I’d rather not fret and treat our palates yet again with a delicious treat. A rustic, savoury, crusty Galette was on my mind and a chicken ham and basil Galette is what I got, that turned out perfectly crusty from my oven.
For the Pastry:
- 3/4 cup all purpose flour, chilled for ½ an hr
- ¼ cup softened butter, cut to cube and chilled (I used our utterly butterly Amul butter, hence skipped the salt; if you got unsalted butter add ¼ teaspoon salt )
- 1 tablespoon sour curd
- 1 tablespoon lemon juice
- 1 tablespoon ice water
For the filling:
- 3-4 chicken Ham slices
- 1 egg white
- 2 tablespoon hung curd or sour cream.
- 2 Mozzarella Cheese slices or ¼ cup grated Mozzarella
- ½ cup grated parmesan or simple cheddar
- A handful of basil leaves
- 4-5 cherry tomatoes cut into halves.
- 1 0r 2 cloves of garlic
- 1 tablespoon olive oil
- Salt and Pepper for dressing
For the galze:
- 1 egg yolk beaten with 1 tablespoon water.
- Sieve flour and salt together (if using), add butter cubes and blend in a processor only for a couple of times, the butter need not completely blend , preferably tiny cubes should still be on and the mixture appear crumbly .
- Mix curd, water and lemon juice together and add it to the flour and butter mixture. Use a wooden spatula to fold the dough to form a big lump. Gently knead just once or two times to roll into a round. Do not overwork on the dough. Wrap in a plastic wrap and put it in the fridge for 1 hr.
- Preheat the oven to 250oC. Beat the hung curd (or sour cream) and egg white together with a little salt & pepper and keep aside.
- Burn the garlic cloves on a gas top, peel and crush with the olive oil using a mortar and pestle, and set aside.
- Spread butter paper on your work surface, place the pastry dough over it (you can roll it over the work surface but doing it over the butter paper directly makes it easier to transfer to the baking tray later ) and roll into a 10” round. Transfer the base along with the butter paper on a baking tray.
- Slather the hung curd evenly across the base leaving 2” border free. Spread the grated cheese over the curd base.
- Pick each ham slice from its centre and drop, arranging on the top, then follow up with half of the torn basil leaves and the cherry tomatoes. Finally top up with grated parmesan and drizzle the entire garlic olive oil.
- Now carefully pleat the free 2” border and fold over the filling, incorporating the entire filling together. Brush the Galette crust with the egg yolk and water glaze generously.
- Bake it in the convection oven for 30-40 minutes; you’ll see the crust going golden and cheese puffing up. Remove add the remaining basil leaves and allow resting for 5 minutes before serving. Cut into wedges and enjoy with your favourite pizza dressing.
Dos and Don’ts:
- Do add cheese as you prefer.
- Do skip garlic if you don’t like it.
- Do replace curd with sour cream in the dough; curd is just a healthier option with similar results.
- Also, if it’s hot the dough might require longer in the fridge to firm up.
- Do not over work the dough.