Baking | Savoury Chicken Galette … Cherry Tomato with Green Garlic Pesto & Roasted Veggies with Smoked Sea Salt {Baking with Julia}

“Ingredients are not sacred. The art of cuisine is sacred.”
Tanith Tyrr

Savoury Chicken GaletteIt was a savoury chicken galette waiting to happen, or maybe wanting to be baked. It’s a result of blogger interactions, loads of food talk, some food cravings, events missed and repented, flavours virtually thrown into the air and talked about….Savoury Chicken GaletteI missed a picnic a few weeks ago with the Delhi food bloggers bunch. There was so much talk about food, what who was making, baking, getting,  that I had pangs …not hunger pangs but pangs of missing out on something good!  The Great Cookaroo threw in yolks after yolks to make her to go pastry cream from Dorie Greenspans Baking with Julia. I had the book on the shelf. A favourite from a favourite food blogger who gifted it to me from Bangalore. {Thank you again Suma!}

Savoury Chicken Galette Then there was talk of pickled green garlic pesto which immediately threw my tastebuds in overdrive … that sounded drop dead delicious. I wanted some! My chance soon came as a bunch of us met again at the Ty.phoo Tea & Food pairing eventSangeeta  carried a bottle of pickled green garlic pesto for me.

Savoury Chicken Galette with green garlic pestoSmothered on a toast the next morning, it had a comforting homey feel! It had all the hints of the green chutney sandwiches my dad often made … beautiful flavours that teased the palette. As I sat in the kitchen, the laundry machine whirring punishingly in the background, I reached out for Baking with Julia! The book is a winner. Read it, bake from it, drool over it, learn from it. I wanted to bake something savoury that morning, and settled for Cheese & Tomato Galette!

Savoury Chicken Galette The galette dough was done in seconds, a Flo Baker recipe from the book. Don’t you love a dough that comes together in a heartbeat, is fuss free, smooth, pliable and uses pantry staples? I didn’t even need to rest it since it held beautifully, winter ensuring a fridge like cold kitchen. {Feedback from batch #2: An overnight rest in the fridge yields a pliable nice dough too.}

Savoury Chicken Galette I used everything I had on hand! Pickled green garlic pesto, mozzarella, chicken salami, then some roasted onion balsamic jam, cherry tomatoes, smoked sea salt, pepper. Finished it off with a drizzle of extra virgin olive oil and fresh garlic greens.

Savoury Chicken GaletteThe green garlic pesto was a bit spicy / chili for the younger fellow, but hit all the right spots with the daughter and husband who love everything chili! You can find the recipe for the Pickled Green Garlic Pesto {or lehsun ka achaar} on Sangeeta’s blog. Use extra virgin olive oil to get a more pesto like feel to it {as she did for my batch}, and reduce the chilies if you don’t like it too hot! BTW, Sangeeta does great personalised  diet plans too, so do stop by if you need one!

Savoury Chicken Galette You can do pretty much anything with a ‘pastry canvas’ like this. To keep the younger one happy, I made a second lot with roasted bell peppers and onions {roasting done in the Philips AirFryer, 10 minutes was all it took}, topped with sliced chicken sausages marinated briefly in a honey-mustard-garlic mix. Keep it vegetarian with roasted veggies, caramelised onion & garlic jam and feta, maybe tomatoes.  It’s smooth, fun to roll out, and even more fun to ruffle over the filling to give it the characteristic galette feel.


Recipe: Savoury Chicken Galette 
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Summary: A simple, crisp and delicious pastry base which can go sweet or savoury. This savoury rustic pie can hold varied combinations of toppings, vegetarian or non vegetarian, and is great for picnics, snack boxes. The savoury chicken galette can be assembled ahead of time, or even baked ahead and rewarmed in the oven briefly. Recipe adapted minimally from Baking with Julia. Makes 4 6″ galettes.

Prep Time: 15 minutes
Total Time: 1 hour

  • Galette dough 
  • 80ml ice cold water
  • 45ml buttermilk
  • 120g plain flour
  • 25g cornmeal [makki ka aata]
  • 1/2 tsp salt
  • 90g butter, chilled cubed
  • Suggested toppings {a combination of any of the following}
  • Green garlic pesto {recipe here}
  • Mozzarella
  • Caramelised onion & garlic jam {recipe here}
  • Chicken salami, sausages etc
  • Cherry tomatoes, halved
  • Sliced and roasted bell peppers
  • Sliced onions {roasted with the bell peppers}
  • Green garlic stalks
  • Smoked sea salt
  • Extra virgin olive oil


  1. Galette Dough
  2. Place the flour, cornmeal and salt in bowl of food processor. Pulse briefly to mix, then add chilled butter and pulse briefly until you get an uneven mix from peas to breadcrumb size bits.
  3. With the mchine running, pour in the buttermilk, followed by most of the chilled water and process until a soft, moist dough forms.
  4. Remove, divide into 2, press into flat disks and chill for at least 2 hours.
  5. Assembling
  6. Preheat the oven to 200C.
  7. Divide each disk into two and roll out to about 8″ circles. I cut the edges round with a pastry cutter, though you could just leave it uneven.
  8. Line a shallow platter with the rolled out pastry hanging over the edges, fill it up as you like, beginning with mozzarella, then gently fold the edges over the filling around the sides.
  9. Drizzle some extra virgin olive oil, sea salt, garlic greens etc over the filling and bake for about 30-35 minutes until the pastry is crisp and golden.
  10. Transfer to a cooling rack, leave for at least 10 minutes, then slide off with a wide spatula. Serve warm or at room temperature with a scattering of garlic greens, fresh herbs etc.


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Also find me on The Rabid Baker, The Times of India


  • 4 years ago

    Me encantan las galettes y con ese relleno genial. Un saludo guapa

  • 4 years ago

    such wonderful pictures and such flavors ..I can smell it from the screen 🙂
    Thank you so much for the mention Deeba.

  • 4 years ago

    Beautiful galettes! They look beautiful and and scrumptious. A great idea.



  • Hi Deeba… The crust looks so yummy and simple to make. I love the topping combination of sweet cherry tomatoes, salty salami and hot garlic pesto/chutney. I’m going to it a try:)

  • 4 years ago

    Drooling !
    I really want a bite of that.

  • 4 years ago

    So beautiful. Anything pie crust, but this is elegant and rustic at same time.

  • Ohh this is so yummmmm!!

  • 4 years ago

    These free form tarts are perfect for savoury fillings as well Deeba. Now I have cravings:D

  • 4 years ago

    I have never made anything like this before, it looks great though. Is the dough hard to make?

  • 4 years ago

    Deeba: Can we make this whole wheat flour? I mean can I follow the same measurement with whole wheat flour. I have made galette with paneer and chicken too. They were with white flour. So I am wondering if I could replace butter with olive oil too?

  • Pooja
    4 years ago

    Looks gorgeous as always! Will have to give it a go albeit in a veggie avtar….. 🙂

  • 4 years ago

    Lovely bake and beautifully presented…

  • 4 years ago

    Looking so yummy..

  • 4 years ago

    I am SO making this delish looking stunner this weekend Deeba! and love how versatile it is! my mind is thinking up various combinations now – and am at work!! 🙂

  • 4 years ago

    Vindee could I replace cornmeal with flour :S

  • 4 years ago

    Beautiful galette, Sangeeta’s pesto was really brilliant. But am with Rohan, mircheee!! Beautiful beautiful galettes.

  • 4 years ago

    It looks so rustic. An absolute must try

  • 4 years ago

    The savory galette from BWJ has been calling out to me since long 🙂 Sweet fruit filled ones are not really my thing, now I got to get some cornmeal and try it soon!

    So very glad you baked from the book, my pleasure to have gifted one which is a winner in your books!

  • 4 years ago

    Hi, looks really tasty and healthy! I personally like to include vegetables in all my meals, so if yoy are interested I recommend the Mediterranean food, visit us to know more about it!



  • 4 years ago

    Looks Spring in you home with that galette and your pictures look delicious!

  • Marnie Byod
    4 years ago

    The crust looks so nice and I think it’s yummy.
    I wanna taste it. This is worth trying. Love it.
    Thanks for the recipe.

  • 4 years ago

    It is mouthwatering – a must try! Fantastic photos!
    Zoe xxx

  • 4 years ago

    I’ll like it for breakfast.

  • 4 years ago

    Glorious! Stunning and mouthwatering and I am so making something like this soon. Amazing flavors and I love the whole idea of having everything together in one galette.

  • 4 years ago

    What a good idea to add a little cornmeal to the pastry! This looks delicious! I love how the garlic greens (I’m assuming it’s them) got caramelized in the baking.

    I do hope you still have a few garlic greens left. They are brilliant in an omelette – either simply with just gouda and garlic greens or more complex with garlic greens, ham (for those who eat ham…), potatoes, mushrooms.

    (What a mistake it is to be reading this when it’s at least an hour before dinner is served. My keyboard is now embarrassingly covered in drool. – I’m not quite as refined as Jamie – I wish I’d thought to say “mouth watering”.)

  • 4 years ago

    Yay !!!

    I have all the ingredients….this is for Sunday !!!! Happy dance !!
    Thank you sweetie….. i love the recipe and the first pic really made me droooool !!!

    Hugs !!

    G !!

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