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Chicken and ricotta galette recipe

48 ratings

Use leftover chicken stew to make this simple yet special galette. Top ready-made puff pastry with creamy ricotta and the leftover stew before baking in the oven. Finish with plenty of fresh tarragon. Delicious! See method

Serves 4
10 mins to prepare and 30 mins to cook
813 calories / serving

Ingredients

leftover chicken stew
250g pot ricotta
300g block ready-made puff pastry
a little flour, for dusting
1 egg, lightly beaten
handful of fresh tarragon leaves, to garnish

Each serving contains

Energy
590kj
813kcal 41%
Fat
45g 64%
Saturates
16g 80%
Sugars
9g 10%
Salt
1.3g 21%

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

Method

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.

Tip: This recipe uses leftovers from our Chicken, tarragon and white wine stew.

See more Chicken recipes

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