Flaky Chicken and Vegetable Galette

Instructions

1. 1

   Make the cheddar-thyme crust by combining the flour, cheese, thyme, and salt in a bowl. Cut in the cold butter until the mixture is crumbly. Gradually add the ice water, tossing with a fork until the dough holds together. Shape the dough into a disk and refrigerate for 1 hour.

2. 2

   Prepare the filling by melting the butter in a large saucepan over medium-high heat. Add the carrots, celery, and onion, and cook until slightly softened, about 5-7 minutes. Add the mushrooms and cook for 3 minutes more. Then, add the Swiss chard and garlic, and cook until the chard is wilted, about 2-3 minutes.

3. 3

   In a separate bowl, whisk together the broth, flour, salt, and pepper. Slowly pour the mixture into the saucepan, stirring constantly, until the filling has thickened, about 2-3 minutes. Stir in the shredded chicken and oregano.

4. 4

   Preheat the oven to 400°F. On a floured parchment sheet, roll the dough into a 12-inch circle. Transfer the dough to a baking sheet. Spoon the filling over the crust, leaving a 2-inch border. Fold the crust edge over the filling, pleating as you go, leaving the center uncovered. Bake on the lower oven rack until the crust is golden brown and the filling is bubbly, about 30-35 minutes. Allow the galette to cool for 15 minutes before slicing and serving. Sprinkle with fresh parsley.