Crispy Family Galette – Italian-Style Filling by @lesgourmandisesdeloubna

1h5

4 servings

🫓

12

Phyllo pastry sheets

🥬

400 g

Leeks

🍗

450 g

Chicken breast

🌿

10 ml

Pesto

🍅

35 g

Sun-dried tomatoes

🥕

120 g

Marinated artichokes

🧀

100 g

Mozzarella

🧀

30 g

Parmesan

🧈

60 g

Butter

🌱

5 g

Poppy seeds

🥚

100 g

Eggs

🥛

200 ml

Milk

🧂

3 g

Salt

⚫

1 g

Pepper

🫙

0.5 g

Nutmeg

🫙

5 g

Baking powder

  1. Preheat

    Preheat the oven to 180°C / 350°F.

  2. Dice
    • leek
    • chicken breast fillets

    Dice the leek and chicken breast fillets into small pieces.

  3. Sauté
    • leek
    • chicken breast fillets
    • unsalted butter

    Sauté the leek and chicken in a little butter until tender and cooked through.

  4. Stir
    • pesto

    Stir the pesto into the cooked filling and remove it from the heat.

  5. Mix
    • sun-dried tomatoes
    • marinated artichoke hearts

    Mix in the sun-dried tomatoes and marinated artichoke hearts.

  6. Cool

    Let the filling cool until no longer steaming.

  7. Brush
    • unsalted butter

    Brush the 30 cm tart pan with some melted butter.

  8. Layer
    • phyllo pastry sheets
    • unsalted butter

    Layer 6 phyllo pastry sheets in the pan, brushing melted butter between every two sheets.

  9. Spread
    • leek
    • chicken breast fillets
    • pesto

    Spread the cooled chicken filling evenly over the phyllo base.

  10. Scatter
    • shredded mozzarella
    • grated Parmesan

    Scatter the mozzarella and Parmesan over the filling.

  11. Fold
    • phyllo pastry sheets

    Cover the pie with the remaining 6 phyllo pastry sheets and fold the overhanging edges inward.

  12. Score
    • unsalted butter

    Brush the top with the remaining melted butter and score the pie into portions.

  13. Sprinkle
    • poppy seeds

    Sprinkle poppy seeds over the top, if using.

  14. Bake

    Bake the pie for 10 minutes at 180°C / 350°F.

  15. Whisk
    • eggs
    • milk
    • salt

    Whisk the eggs, milk, salt, black pepper, nutmeg, and baking powder together.

  16. Pour
    • eggs
    • milk
    • salt

    Pour the egg-and-milk mixture evenly over the partially baked pie.

  17. Bake

    Bake for 25 to 30 minutes more until deeply golden and crisp.

  18. Serve

    Rest the pie for 5 minutes and serve the pre-cut portions warm.

Crispy Family Galette – Italian-Style Filling by @lesgourmandisesdeloubna

1h5

4 servings

🫓

12

Phyllo pastry sheets

🥬

400 g

Leeks

🍗

450 g

Chicken breast

🌿

10 ml

Pesto

🍅

35 g

Sun-dried tomatoes

🥕

120 g

Marinated artichokes

🧀

100 g

Mozzarella

🧀

30 g

Parmesan

🧈

60 g

Butter

🌱

5 g

Poppy seeds

🥚

100 g

Eggs

🥛

200 ml

Milk

🧂

3 g

Salt

⚫

1 g

Pepper

🫙

0.5 g

Nutmeg

🫙

5 g

Baking powder

Preparation Steps

  1. Step 1/18

    Preheat the oven to 180°C / 350°F.

  2. Step 2/18

    Dice the leek and chicken breast fillets into small pieces.

    🥬leek
    🍗chicken breast fillets
    🔪chef's knife
    🪵cutting board

  3. Step 3/18

    Sauté the leek and chicken in a little butter until tender and cooked through.

    🥬leek
    🍗chicken breast fillets
    🧈unsalted butter
    🧂salt
    ⚫black pepper
    🥄wooden spoon

  4. Step 4/18

    Stir the pesto into the cooked filling and remove it from the heat.

    🌿pesto
    🥄wooden spoon

  5. Step 5/18

    Mix in the sun-dried tomatoes and marinated artichoke hearts.

    🍅sun-dried tomatoes
    🥕marinated artichoke hearts
    🥄wooden spoon

  6. Step 6/18

    Let the filling cool until no longer steaming.

  7. Step 7/18

    Brush the 30 cm tart pan with some melted butter.

    🧈unsalted butter
    🍳30 cm tart pan
    🖌️pastry brush

  8. Step 8/18

    Layer 6 phyllo pastry sheets in the pan, brushing melted butter between every two sheets.

    🫓phyllo pastry sheets
    🧈unsalted butter
    🍳30 cm tart pan
    🖌️pastry brush

  9. Step 9/18

    Spread the cooled chicken filling evenly over the phyllo base.

    🥬leek
    🍗chicken breast fillets
    🌿pesto
    🍅sun-dried tomatoes
    🥕marinated artichoke hearts
    🍳30 cm tart pan
    🥄wooden spoon

  10. Step 10/18

    Scatter the mozzarella and Parmesan over the filling.

    🧀shredded mozzarella
    🧀grated Parmesan
    🍳30 cm tart pan

  11. Step 11/18

    Cover the pie with the remaining 6 phyllo pastry sheets and fold the overhanging edges inward.

    🫓phyllo pastry sheets
    🍳30 cm tart pan

  12. Step 12/18

    Brush the top with the remaining melted butter and score the pie into portions.

    🧈unsalted butter
    🖌️pastry brush
    🔪chef's knife
    🍳30 cm tart pan

  13. Step 13/18

    Sprinkle poppy seeds over the top, if using.

    🌱poppy seeds
    🍳30 cm tart pan

  14. Step 14/18

    Bake the pie for 10 minutes at 180°C / 350°F.

    🍳30 cm tart pan

  15. Step 15/18

    Whisk the eggs, milk, salt, black pepper, nutmeg, and baking powder together.

    🥚eggs
    🥛milk
    🧂salt
    ⚫black pepper
    🫙ground nutmeg
    🫙baking powder
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  16. Step 16/18

    Pour the egg-and-milk mixture evenly over the partially baked pie.

    🥚eggs
    🥛milk
    🧂salt
    ⚫black pepper
    🫙ground nutmeg
    🫙baking powder
    🥣mixing bowl
    🍳30 cm tart pan

  17. Step 17/18

    Bake for 25 to 30 minutes more until deeply golden and crisp.

    🍳30 cm tart pan

  18. Step 18/18

    Rest the pie for 5 minutes and serve the pre-cut portions warm.

    🔪chef's knife
    🍳30 cm tart pan

Composition

Ingredients

Types

Grains, Vegetables, Condiments, Seeds, Eggs, Dairy, Seasonings, Leavening agents

Ingredients

Phyllo pastry sheets, Leeks, Chicken breast, Pesto, Sun-dried tomatoes, Marinated artichokes, Mozzarella, Parmesan, Butter, Poppy seeds, Eggs, Milk, Salt, Pepper, Nutmeg, Baking powder

Notes

Chicken breast (cut into small dice), Sun-dried tomatoes (cut up), Marinated artichokes (a few, amount not given), Mozzarella (grated), Parmesan (grated, a little, amount not given), Butter (melted), Poppy seeds (optional), Eggs (for the custard mixture), Milk (for the custard mixture), Salt (to taste, for the custard mixture, for sautéing the leeks and chicken), Pepper (to taste, for the custard mixture, for sautéing the leeks and chicken)

Allergens

gluten, milk, tree nuts, eggs

Dietetics

Dietary regimen

High protein

Calories

525 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 35g, Fat: 30g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 2.5mg, Potassium: 460mg, Sodium: 650mg

Vitamins

Vitamin A: 260µg, Vitamin C: 12mg, Vitamin B12: 0.8µg, Vitamin K: 35µg

Preparation

Time Information

Preparation

25 minutes

Cooking

40 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

30 cm tart pan, chef's knife, cutting board, mixing bowl, pastry brush, wooden spoon, measuring spoons

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Family meal, Casual entertaining

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Italian, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Flaky, Creamy, Tender

Flavors

Savory, Herby, Cheesy, Umami, Mildly tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because it contains chicken, eggs, and dairy), fridge : 3 days (Store in an airtight container,Reheat in the oven to restore crispness), freezer : 2 months (Cool completely before freezing,Wrap portions tightly,Reheat from thawed in the oven)