Chicken Mushroom and Cheese Galette

Butter FetaGrated Cheese: Gouda Cheddar and Pizza Mix
an image of Chicken Mushroom and Cheese Galette

Recipe Information



40 min

prep time:

30 min

cook time:

an image of easy




For the pastry:

  • 210g (375ml) cake flour
  • 2,5ml salt
  • 125g cold First Choice Butter
  • 60ml cold water mixed with 1 egg yolk

For the filling:

  • 30g First Choice Butter
  • 15ml olive oil
  • 2 crushed garlic cloves
  • 400g chicken fillets, cut into cubes
  • chopped fresh thyme to taste
  • 200g mushrooms, sliced
  • 45ml sun-dried tomato pesto
  • 160g First Choice Cheddar Cheese, grated
  • 80g First Choice Feta, crumbled
  • 2 spring onions, chopped
  • fresh thyme for serving
  • salt and black pepper
  • egg wash for brushing

Preparation method:

  1. Place the flour, salt and cold butter in a food processor and pulse to rub in the butter into the flour.
  2. Add most of the water/egg liquid and pulse until the pastry comes together in a ball.
  3. Remove from the food processor and wrap in clingwrap. Rest the pastry for 30 minutes in the fridge.
  4. Preheat the oven to 180°C.
  5. Heat the butter and olive oil in a frying pan over high heat and add the chicken. Cook for a few minutes until done. Add some chopped thyme and season. Remove from the frying pan and keep aside to cool.
  6. Add the mushrooms and crushed garlic to the frying pan and cook until lightly browned. Season and cool.
  7. Roll out the pastry on a lightly floured surface to a 30cm circle. Transfer the pastry to baking paper and spread with the pesto – start about 3 cm from the edges.
  8. Top the pesto with the grated cheese, followed by the cooked chicken, mushrooms, spring onion and the feta.
  9. Fold the pastry edges up and over the filling to create a 3 cm border. Brush the pastry with the egg wash and transfer the galette to the baking tray on the baking paper.
  10. Bake for ±30 minutes.
  11. Cool a few minutes and place on a serving plate.
  12. Sprinkle with some fresh herbs and serve.