SPINACH, CHEESE & CHICKEN GALETTE

SPINACH, CHEESE & CHICKEN GALETTE image

Yield 2-3 People

Number Of Ingredients 13

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1.25lb chicken thigh (boneless and skinless)
1 store-bought pie crust, I had one left over from when I made the Dak Galbi Galette
1 package creme fraiche, I used Vermont Creamery
2 tablespoons room temperature cream cheese
1 cup grated manchego cheese, mine was aged 6 months
1 cup grated goat cheese, I used a a drunken goat
1 can cut spinach - drained and squeezed of water
2 cloves garlic
2 scallions
Fresh spinach
Olive oil
1 Egg (for wash)
Salt and Pepper

Steps:

1. Preheat oven to 400 degrees 2. Let pie crust come to room temperature, so it does not tear. While you wait, mince two cloves of garlic and mix with canned spinach (drained and squeeze of water) creme fraiche, cream cheese, manchego cheese, half of the goat cheese, and a pinch of salt. Set aside. 3. Season your chicken thighs with salt and pepper, sear then cook for about 10-15 minutes or until done. Let sit for 5 minutes. 4. Dice chicken into small cubes, and mix with your cheese. 5. Unroll your store bought crust, and in the center place your filling in the center. I put a little olive oil on the inside (I find store bought crusts aren't as dynamic or flakey - this will spruce it up a bit). Gently fold the edges in so you don't tear them. 6. Brush the outside of the dough with a an egg wash so it browns nicely. 7. Bake at 400 for 12-15 minutes or until golden brown. Remove and serve with spinach tossed lightly in olive oil. Top with chopped scallion and the remained of your goat cheese as garnish.