This chicken pesto galette makes an easy and summery dinner with only 6 ingredients! A flaky sourdough crust creates the perfect base for pesto, tomatoes, mozzarella, and chicken to melt together. Whether for a casual weeknight dinner or an elegant party, this galette is sure to satisfy!
Whenever I have leftover sourdough discard, I love to make Sourdough Pie Crust. It’s just such a simple recipe that can be used in so many different ways. While you can always make a delicious pie with your crust, you can also use it to create a filling, fresh dinner.
Starting with a sourdough crust base, this galette blends together creamy pesto sauce with acidic cherry tomatoes. Chopped rotisserie chicken adds protein while mozzarella and oregano provide the finishing touch for this meal.
Although this recipe does take a bit of time to prepare, I think you’ll find it’s absolutely worth it. While you wait for the galette to bake, you can cook some vegetables for a side and cut up some sourdough bread to enjoy with dinner. You’ll have a meal ready before you know it!
Can you refrigerate galette dough overnight?
Yes! For this recipe, I recommend using Sourdough pie crust, but you can use whatever pie crust recipe you like. You can keep your dough in the fridge overnight and use it for dinner the next day. Alternatively, you can keep sourdough pie crust in the freezer for 1-2 months, so you’ll always have some to use when you need it.
If you want to freeze your dough, you might consider rolling out the dough into a circle and wrapping it in plastic wrap before you freeze it. This way it will be easier to work with when you want to use it.
Can you make a galette ahead of time?
Yes! Not only can you make the pie crust beforehand, but you can also prepare and fill your galette ahead of time. Keep it in the fridge until you’re ready to bake it. Just make sure to use it within 24 hours.
Tips for making a Chicken Pesto Galette:
- Make sure to let the sourdough pie crust refrigerate for at least an hour before you assemble the galette. This will prevent the butter from getting too warm and melting in the oven.
- This recipe only requires 1/2 of the sourdough pie crust recipe, so feel free to freeze the other half for another recipe. (Or use it to make a yummy dessert!)
- You may need to soften the cream cheese in the microwave for a 15-20 seconds if you’re using it straight from the fridge. Warming it up will help the cream cheese mix better with the pesto.
- Galettes are meant to be rustic, so don’t worry if the edges don’t fold perfectly. It will still taste just as good. 🙂
- If you have any leftovers, save them in an airtight container in the fridge for up to 5 days.
Tools you will need
Make sure to grab your rolling pin, parchment paper, and baking tray before starting your galette!
Ingredients you will need
To make this galette you will need:
- 1/2 batch Sourdough Pie Crust – Save the other half for another galette or a pie!
- 3/4 cup cherry tomatoes – You can also use Roma tomatoes if you want.
- 1/2 cup pesto – It’s so easy to make your own pesto, you might as well. 🙂
- 1/4 cup shredded mozzarella – This is for sprinkling on top of the galette. Parmesan would also work well.
- 1/4 cup cream cheese – This makes the creamy pesto base of the galette. I’ve also use ricotta cheese for this and it turned out just as tasty.
- 1 cup rotisserie chicken – This is 1-2 chicken breasts, depending on how large they are.
- 1 egg for the egg wash
- Dried oregano for sprinkling
How to make a Chicken Pesto Galette:
Make 1 batch of Sourdough Pie Crust, and refrigerate for at least 1 hour.
Preheat your oven to 350 degrees Fahrenheit. If you have the convection setting for your oven, I’d definitely recommend using it to ensure even baking.
Meanwhile, cut the cherry tomatoes in half lengthwise. Chop the chicken into bite sized chunks.
Mix the pesto and cream cheese together in a small bowl. You may need to soften the cream cheese in the microwave for a few seconds so that it mixes well with the pesto.
Remove the pie crust from the fridge, and divide it into 2 sections. Take one section and roll it out into a large circle on a sheet of parchment paper. Save the other section of pie crust for another recipe.
Spread the pesto cream cheese mixture on the pie crust, leaving about an inch border around the edges.
Top with tomatoes and chicken, and sprinkle with mozzarella cheese and dried oregano.
Fold the edges of the galette up around the filling to make a crust.If you like, you can give your galette an egg wash to make it shiny: Whisk an egg in a small bowl. Brush the egg over the top of the pie crust.
Bake for 30-40 minutes, until the pie crust is golden brown. Enjoy!
Did you enjoy this recipe?
If so, go explore other yummy recipes at the Kitchen Counter! Here are some more ideas for summery dinners:
- Tomato Ricotta Galette
- Peach and Buratta Salad
- Strawberry Chicken Salad
- Asian Chicken Lettuce Wraps
- Mediterranean Chicken Stuffed Peppers
- Focaccia Sandwich
Let me know how your galette turned out in the comments section below!
Chicken Pesto Galette
This chicken pesto galette makes an easy and summery dinner with only 6 ingredients! A flaky sourdough crust creates the perfect base for pesto, tomatoes, mozzarella, and chicken to melt together.
Ingredients
- 1/2 batch Sourdough Pie Crust
- 3/4 cup cherry tomatoes
- 1/2 cup pesto
- 1/4 cup mozzarella
- 1/4 cup cream cheese
- 1 cup rotisserie chicken
- 1 egg for egg wash
- Dried oregano for sprinkling
Instructions
- Make 1 batch of Sourdough Pie Crust and refrigerate for at least 1 hour.
- Preheat your oven to 350 degrees Fahrenheit. Use the convection setting if you have it.
- Meanwhile, cut the cherry tomatoes in half lengthwise. Chop the chicken into bite sized chunks.
- Mix the pesto and cream cheese together in a small bowl.
- Remove the pie crust from the fridge, and divide it into 2 sections. Take one section and roll it out into a large circle on a sheet of parchment paper. Save the other section of pie crust for another recipe.
- Spread the pesto cream cheese mixture on the pie crust, leaving about an inch border around the edges.
- Top with tomatoes and chicken, and sprinkle with mozzarella cheese and dried oregano.
- Fold the edges of the galette up around the filling to make a crust.
- If you like, you can give your galette an egg wash to make it shiny: Whisk an egg in a small bowl. Brush the egg over the top of the pie crust.
- Bake for 30-40 minutes, until the pie crust is golden brown. Enjoy!
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 613Total Fat 43gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 26gCholesterol 190mgSodium 733mgCarbohydrates 31gFiber 2gSugar 4gProtein 27g
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