Chick'n Pesto Galette

Recipe:

Chick’n Pesto Galette

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Serves: 4 people
Prep Time: 20 min
Cooking: 25 min
Recipe By: Simmer and Sage

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Ingredients

• 1 package Abbot's Butcher Chopped Chick'n

• 1 refrigerated pie dough (gluten-free if preferred)

• 1/4 cup oil-packed sundried tomatoes, chopped

• 3/4 cup + 2 Tbsp. extra virgin olive oil, divided

• 2 cups fresh basil leaves

• 3 cloves garlic

• 1 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 1 tablespoon pine nuts

• 1 tablespoon sesame seeds

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried parsley

• 1/2 teaspoon garlic powder

• 1/2 teaspoon red pepper flakes

Description

Elegant yet rustic, a galette makes for an impressive main that’s deceptively simple to make. Layered with herby pesto, bright sundried tomatoes, and savory plant-based Chick’n, this recipe is perfect for a date night or dinner party.

Method

1. Defrost Chick'n according to package directions. 

2. Make the pesto sauce. Combine basil leaves, garlic, salt, pepper, and pine nuts in a blender or food processor. Purée until chunky. While the food processor is running, slowly drizzle in the 3/4 cup of olive oil until the mixture is smooth.

3. Make the Italian seasoning. Combine sesame seeds, dried herbs, garlic powder, and red pepper flakes in a small bowl. Set aside. 

4. Heat 2 tablespoons of oil in a large skillet over medium heat. Sauté the Chick'n until browned and slightly crispy, 6-8 minutes. 

5. Preheat oven to 450 degrees. Roll out the pie crust into a circular shape (it doesn't have to be perfect). Place pie crust onto a baking sheet lined with parchment paper. Spread pesto sauce onto the pie crust, leaving a 1-inch perimeter. Top with cooked Chick'n and sundried tomatoes. 

6. Gently fold the edges of the pie crust over to form an outer crust around the fillings. Brush the crust with more olive oil and sprinkle with Italian seasoning. Bake 25 minutes.