8.9.16
I have dubbed this week Galette Week! You’ll get sweet and savory, big and small, all types of flavors, the sky is the limit! Galettes are a great choice for the summer when rolling out pie dough and keeping it perfect seems nearly impossible in the high summer temperatures. A galette (or crostata), is a lazy pie. I made a berry one months ago and it was so easy, it’s a wonder I don’t make them more often. And they don’t always have to be sweet! I’m starting this week with a savory galette, where everything inside is meant for each other, similar to the Stitch Fix outfit in this post. I received yet another fix where I bought EVERYTHING because it was so spot on. Two items in my Stitch Fix box went together like gangbusters, just like ricotta, chicken and artichokes. Not convinced? Well carry on and I’ll do my best to prove my point.
I know people are turned off by baking if they don’t have a sweet tooth, but it’s quite easy to direct your pastry into the genre YOU want! Don’t love sweets? Take a pie crust and throw in cheese and toppings, just like a pizza. The result is a hearty lunch or dinner full of flavor. There’s lemon zest in my ricotta mixture to bring a brightness to it! But this is also a great choice when you have left over ingredients and need to throw them all together.
For the Galette Filling
That perfectly golden crust is melt in your mouth delicious. I’m starting to experiment with different pie crust recipes. This one taken directly from Ina Garten is heavenly. And the recipe makes two crusts so you can put the other crust in the fridge or freezer for your next galette adventure.
I’ve used these ingredients to make a white pizza in the past and since then I haven’t forgotten how well these ingredients go together. 
I have been pretty loud about my love for Stitch Fix. Recently I received a fix and it was perfect. I’m sure I’ll be featuring it all at some point, but for now it’s these two pieces. They compliment each other so well it’s hard to imagine they were meant for anything else!
I love mustard. I love yellow. I’ve been in a yellow phase for quite some time. Yellow was one of my wedding colors. It just makes me happy, the brightness in the summer, switching to mustard as fall sets in. Mustard and blue are a natural pair, I couldn’t wait to wear this together. I enjoy the detail on the top, I love the big floral pattern on the skirt. 
These were my back-up wedding earrings. I had two back-ups actually, just to be ready for whatever mood I was in that day. Having a pixie cut really put the emphasis on your earrings, because they’re going to show no matter what! 
The lace detail is just lovely! I didn’t even request a yellow top, but have been on the look out for one. Now it’s checked off my list!
Meant to be together, no? A sweet and summery galette is up next. And while I may switch up the outfit, there will be something strikingly similar about it.
Eden Society Stitch Fix Blouse (a great option) (another option) / ReneeC Stitch Fix Skirt (a super fun option) / Lulu’s Sandals (old) / Easy Earrings
Chicken & Artichoke Galette
Ingredients
For the Crust (Makes 2)
- 12 Tbsp cold butter, sliced
- 3 cups flour
- 1 tsp salt
- 1 tbsp sugar
- 1/3 cup shortening
- 6-8 Tbsp cold water
For the Filling (For 1 Crust)
- 1 cooked chicken breast, sliced
- 1 cup ricotta
- 1 cup fresh mozzarella, shredded
- 1/2 cup parmesan, shredded
- 1/4 red onion, sliced
- 2/3 cup artichoke hearts
- zest from 1 lemon
- 1 egg, slightly beaten
- salt and pepper to taste
Instructions
For the Crust
- In a food processor, add in flour, salt and sugar, pulsing a few times to mix
- Add in half the sliced butter and pulse until coarse crumbs form, repeat with remainder of butter
- Add in shortening and pulse to evenly distribute
- Slowly add in cold water, a little bit at a time until dough comes together
- Divide dough into two equal parts, pat each into a disc and wrap tightly in plastic wrap
- Chill for 30 minutes-1 hr at the least
For the Galette
- In a food processor, add in flour, salt and sugar, pulsing a few times to mix
- Add in half the sliced butter and pulse until coarse crumbs form, repeat with remainder of butter
- Add in shortening and pulse to evenly distribute
- Slowly add in cold water, a little bit at a time until dough comes together
- Divide dough into two equal parts, pat each into a disc and wrap tightly in plastic wrap
- Chill for 30 minutes-1 hr at the least
P.S.
*If you want to use both crusts, double the filling ingredients
