Lunch / Dinner
Chicken & Pesto Galette
Butternut squash, pesto, and fresh mozzarella make for a savory French tart that’s worth writing home about. Better known in France as a galette, this flat, free-form savory pie is far less fussy than a traditional tart, making it far easier to assemble.
This tart isn’t picture-perfect, and that’s OK — each time you make it (and you will want to make it more than once) it will have brand new character. The combination of herbed pesto, butternut squash, melty cheese, and hot, bursting tomatoes is sure to keep you coming back for more.
Savory, melty, and bright, this rustic tart is quick to prepare. Don’t worry about making the edges look perfect — it almost tastes better if you don’t!
FOR THE CRUST, UNROLL:
FOR THE FILLING, HEAT:
All you need is a baking sheet and some parchment paper to contain any tasty filling that might leak out. As long as you fold the edges of the pie dough tightly over the filling, it won’t be going anywhere. Plus, baking it sans tart or pie pan makes the crust crisper than if it was baked in a pan.
Preheat oven to 425°. Line a baking sheet with parchment paper.
For the crust, unroll one pie dough on a baking sheet. Store other dough according to package directions.
For the filling, heat oil in a non-stick skillet over medium-high. Add chicken, squash, and garlic; cook, stirring often, until chicken is cooked through, about 10 minutes.
Off heat, stir in mozzarella, tomatoes, and pesto. Scoop mixture onto center of pie dough.
Gently fold edges of dough up and over chicken mixture. Whisk together egg and water; lightly brush onto dough. Sprinkle Parmesan over tart.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 80mg 26%
Sodium 408mg 17%
Carbs 23g 7%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.