Chicken, Bacon and Artichoke Galette

Sam
Dec 15, 2022
3 min read

One of my most favorite pizzas is from a place called Papa Murphy's. Yeah, that place where they put the pizza together for you, but you have to cook it in your own home. Novel idea, I guess, but I'd go there often for the chicken, bacon, artichoke pizza. It was just so, so good.

Papa Murphy's didn't last too long in this town so if I ever want that flavorful bite, I have to make it myself.

I've wanted to make a galette style dish for a while, so I combined the two ideas and created this chicken, bacon, and artichoke galette.

The crust is a sourdough crust. It's super flakey, flavorful, and indulgent. The filling is a delicious concoction of savory notes.

This dish is sure to please. It would be great as an appetizer, to bring to a potluck, or as a main dish served with a salad. It's delicious cold or room temperature. It's a winner.

Ingredients

Sourdough Crust

- 300 g of AP Flour

- 2 sticks of butter, cut into small cubes

- 1 tsp salt

- 250 g of active sourdough starter

- ¼- 1/3 cup of ice water

Filling

- 2.5-3 cups of cooked chicken, chopped

- 6 slices of bacon, crumbled

- 1 can of quartered artichoke hearts, drained

- 8 oz. of shredded or torn mozzarella

- 3 oz of shredded gruyere

- 1 tsp of garlic powder

- 1 tablespoon of chopped parsley

- Salt and pepper

Assembly

- 1/2 cup of ranch

- Heavy cream

- Egg

Instructions:

The Evening Before: Making the Sourdough Crust

1. The evening before you make the galette, make the sourdough pie crust.

2. Cut two sticks of butter into small cubes.

3. Add 300 grams of AP flour and the butter into a mixing bowl. Use a fork to gently mix the butter and flour until each piece of butter is coated by flour.

4. Use a pastry blender to cut butter into flour.

5. To the butter/flour mixture, add salt and 250 grams of sourdough starter.

6. Mix with a sturdy spoon to combine.

7. Gradually add ice water until a crumbly dough comes together. Use just enough water to bring the dough together.

8. Do not over mix – you want to see butter pieces in the dough.

9. Press dough into a circle or square shape and wrap in plastic wrap.

10. Chill in the fridge overnight to ferment for up to 24 hours.

11. You could also keep in freezer for several months – just make sure it is wrapped tightly and thaw in fridge when ready to use.

The Day of the Bake

1. You can use leftover chicken or rotisserie chicken. Otherwise, use a sharp knife to slice horizontally through two medium chicken breasts so each breast is now two thinner pieces. Season with salt and pepper. Cook in oil and butter on medium high heat until cooked through. Cool and chop.

2. Cook bacon, cool and then crumble.

3. Pull sourdough crust dough from the fridge. Using some flour to keep from sticking, roll the dough out into a rough rectangle 17” by 14”.

4. Gently transfer to parchment paper and place on a baking sheet at least 18” by 12”. It may hang over a little bit, but that’s okay since it will be folded over.

5. Cover with plastic wrap and chill the dough in the fridge.

6. Combine the filling ingredients.

7. Preheat oven to 375 degrees

8. Remove dough from fridge.

9. Spread ranch on dough, leaving a 1.5 to 2 inch border on the outside.

10. Pile the filling onto the dough – again leaving the outer 2 inches of the dough without filling.

11. Whisk together 1 egg and 2 tablespoons of cream.

12. Use a pastry brush to brush cream and egg mixture on the 2 inches border around the filling.

13. Fold the outside border of the dough onto the filling, press firmly so that the dough adheres to itself and the filling – you don’t want it to release during cooking.

14. Brush egg and cream mixture over folded dough.

15. Cool the galette in the fridge for 10 minutes before baking. You really want the butter in the dough to be cold when it hits the heat of the oven which is why this step is in here. It’s worth it!

16. Bake at 375 for 45 minutes in middle of oven. Then for 15 minutes on top rack for maximum browning.

17. Once the crust is beautifully browned, remove the galette and let cool a few minutes.

18. Serve!