As I was perfecting my pie crust once again, I found myself with an additional crust crying to me to be put to good use.

I typically make my pie crusts using a food processor. It’s just THAT easy. Flour, ice cold butter, vinegar, an egg, and cold water. Just a few pulses, a whir, and it’s ready.

I have also had much success with making crusts by hand. Tossing the cold butter in the flour first, mashing the pieces flat, and then mixing everything ever so quickly so as to keep it cool (a cold bowl helps too) works quite well for a ball of dough.

And this time, I used the VitaMix. I was a little worried, actually. I was thinking it might be just too powerful for the job.

No worries needed.

The crust was created.

My intent for this display was to develop a galette.
However, I obviously overextended my generosity in the filling and my folds unfolded…

Thus, the galette garnered more of a flat crust pizza look ~
~ no worries, again. The taste and presentation were and are tantalizingly pleasing.

Blue Cheese Chicken Rosemary Galette

Perfect Crust:
8 Tbs. ice cold butter, cubed into 1/2″ squares
1 1/2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
1 pinch salt
2-3 Tbs. ice cold water

1-2 cooked chicken breasts, thinly sliced
1 cup homemade blue cheese dressing**
1 cup sautéed kale, finely chopped***
1/4 cup parmesan cheese, finely grated
2 Tbs. fresh rosemary

Preheat the oven to 375 degrees.
Combine the crust ingredients either in the large bowl of a food processor (except for the water) or a high speed blender and pulse until crumbly. Drizzle in the ice water and pulse until a perfect dough ball forms.
Place between two layers of parchment to roll out into a large disc.

In a large bowl, toss together the filling ingredients. Layer atop the crust disc, in the center, leaving about a 1 1/2″ border. Fold over and flute the edges for a decorative galette border.

Bake for about 30 minutes, until the edges are golden brown.
Remove from the oven and cool before slicing.

**Blue Cheese Dressing
2 oz. crumbled blue cheese
¼ cup mayonnaise
¼ cup sour cream
2 Tbs. buttermilk
1 Tbs. fresh lemon juice
sea salt, freshly ground pepper

Microwave cheese in a small bowl just to warm, about 20 seconds. Mix in mayonnaise, sour cream, buttermilk, and lemon juice, breaking up cheese, until smooth; season with salt and pepper.

***Sautéed Kale
1 Tbs. butter
2 cups fresh kale leaves, very finely chopped
sea salt, freshly ground pepper

Melt the butter in a large skillet over medium heat. Add the kale, salt, and pepper and toss until wilted.

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