Cheese Crust Galette

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I underestimated how annoying it is to try to use Christmas leftover. Bless my mum, she's usually stuck with it. Even when I've been home all through to New Year, the roast for me, was always restricted to Xmas day. I used to love Sunday roast but something happened and I stopped. However, I knew my mum didn't throw it away as she's a big advocate of zero food waste.

I found it frustrating, mainly because I'm not a big fan of chicken unless it's fried/wings (insert proper black girl lol). Everyone's first idea is soup but I also don't like chicken soup (send me to picky eaters anonymous).

Anyway, after racking my brain most of boxing day and snacking on some of the said leftover, I decided on a pie but I didn't have the energy to go full on pot pie so a galette it'll have to be. It was the perfect solution as it also allowed me to use some other things that are nearing expiry, the cheeses.

You can basically use any veg but if you use things like mushroom or spinach with some or large water content, fry light or blanch first (depending on the veg), to get some of the water out. This will remove the possibility of a soggy bottom pie.

Pies are generally served with chips and I've often felt like it's a bit of an overkill. That said, the use of kale here was purely accidental but like my mother says 'every mistake in art is a design'. The kale was supposed to be part of the baking but I forgot. I sauteed it with 1tbs butter, until some are crispy, not all. That way you get a good mix.

Here's hoping your pie is a no sogger buttery goodness.

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✅ 230g plain/doves farm gluten free flour

✅ 1/2 tsp xanthan gum (for gluten free option)

✅135g cold butter

✅ 100ml-120ml cold water

✅ 1tsp salt

✅ 50g grated Parmesan

✅ 200g cooked chicken breast, pulled

✅ 1 or 2 Bell pepper, chopped or sliced

✅ 150g mushroom,sliced

✅ 4 tbs pesto

✅ 50g applewood smoked cheese

✅ 150g Emmental

✅ 1 tsp oil

✅ 1 egg, beaten with 1tbs water

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1. Mix flour, xanthan gum, Parmesan, salt and butter together until it looks looks crumbly

2. Add cold water gradually until dough is formed

3. Wrap dough in cling film and refrigerate overnight or for 1-2hrs

4. Fry the peppers and mushroom lightly for about 5mins and set aside

5. Once the dough is ready, roll out on a lightly floured surface

6. Mark a circle on the dough to mark the space to fill, leaving some dough on edge to fold over once done

7. Spread the peston as base, fill with peppers and mushroom and top with cheese

8. Fold the rest of the dough over the edges, slightly covering the filling.

9. Bake at 170 for 25-30mins

Tips

1. Let the mushroom secret water and dry before removing from heat. This excess water may make your dough soggy if not done properly

2. If you are pressed for time, you can chill your dough in the freezer for a quarter of the time it would have spent in the fridge

3. Should your dough tear or crumble, it maybe too hard. Add 1tbs of water (cold) at once and knead a bit. Repeat this process until the dough rolls out neatly

4. Use any cheese that melts well. A mix of cheese is always wonderful

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