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Chicken and ricotta galette recipe

42 ratings

Use leftover chicken, white wine and tarragon stew to make this easy galette. Top ready-made puff pastry with creamy ricotta and the stew before baking in the oven and top with plenty of fresh tarragon. See method

Ingredients

of the reference intake
Carbohydrate 42.5g Protein 53.4g Fibre 8g

Preheat the oven to gas 6, 200°C, 180°C fan. Using a fork, shred the chicken in the casserole and drain away any excess juice. Mix the ricotta with the chicken mixture and season with plenty of freshly ground black pepper.
Roll the pastry out onto a lightly floured board until large enough to cut out a circle (about 30cm), you can use a large plate as a template.
Transfer the pastry to a lined baking tray and pile the chicken and ricotta mixture in the middle, leaving a 3cm edge. Fold the edges in to create a crust and brush with egg wash. Bake for 30 mins until the pastry is golden brown. Remove from the oven and top with the fresh tarragon leaves to serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home