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Chicken & Ricotta Galette |
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| Serves 4 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
Left over chicken stew (incl. cooked veg such as onion,
leeks,
cannellini beans)
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
It needs an accompaniment of chopped avocado, chopped beef
tomato and lemon juice.
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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.
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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.
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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.
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DAILY
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