Chicken and ricotta galette recipe
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
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Shop ingredientsEach serving contains
- Energy
- 590kJ 813.0kcal
- Fat
- 45g
- Saturates
- 16g
- Salt
- 1.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 42.5gProtein 53.4gFibre 8.0g
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- 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.
- Cook once, eat twice tip: Use leftovers from our Chicken, tarragon and white wine stew to make this recipe.
- 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
