Savory Artichoke, Chicken & Mushroom Galette
Servings
4
Servings
4
Ingredients
Instructions
Filling
  1. Slice breast & marinate in artichoke MARINADE (liquid only) for about 30 minutes. In a skillet, cook chopped bacon, onion, garlic & chopped mushrooms over medium heat until bacon is cooked & the mushrooms have released most of their liquids.
  2. Add the chicken & marinade & continue to cook until the liquid is evaporated. Remove from heat. In a bowl, beat together cream cheese, milk, egg & grated Parmesan cheese & fold into chicken mixture as well as the reserved artichoke pieces.
Pastry
  1. Preheat oven to 425 F. On a large piece of parchment paper, roll out thawed, puff pastry ‘SHEET’ into a rough 12-inch ‘CIRCLE’. Sprinkle half of the mozzarella cheese over pastry, leaving a 1 1/2-inch border. Spoon cooked mixture over cheese then fold edges of pastry in about an inch, ‘pleating’ to keep filling in. Sprinkle remaining mozzarella cheese on top of filling.
  2. Brush pastry edge with egg wash & bake for 25 minutes or until puff pastry is golden & filling is slightly browning. Remove from oven; slice & serve.