A quick recap for anyone who hasn’t been reading the last few days: I found an awesome new cookbook, 6 Ingredient Solution, from America’s Test Kitchen. As you might imagine the recipes all feature 6 ingredients. Quick and easy right? We all need that sometimes…I surely do! Anyhow, after trying my first recipe I was so pleased I decided I would try a week of recipes from the book, tweak them however ended up happening spontaneously in my kitchen (I am a food blogger after all), and write about it for you. So:
Day Three: Rustic Chicken and Brie Tart– To start I feel like I should mention that the photo in 6 Ingredient Solution was of a galette. (Which is basically a free form is tart, rather then a more traditional shaped tart.) So don’t be confused when I use the term galette rather then tart for the rest of the post. Anyhow, the original recipe called for: frozen spinach, brie, walnuts, rotisserie chicken, chicken broth, store bought pie dough.
- This was possibly the most intriguing recipe to me in the entire cookbook. I’ve been obsessed with galettes and pie dough for a while now (at least for most of the past summer). I’ve made a ton of sweet galettes but haven’t done much in the way of savory so I was really hooked by this idea. I knew I would be using my own dough recipe because its really really good (for sweet or savory). Plus I keep some on hand frozen for whenever necessary, you just never know when your going to need to make some late night emergency desert. I adore spinach and often have fresh baby spinach on hand so I figured I would probably end up grabbing that instead of frozen. I thought this would be probably provide the side benefit of not having to warm/drain the spinach a head of time to keep the crust from getting soggy. The original recipe called for a store bought roast chicken which is certainly very easy but I also I thought I might able to use whatever bits of leftover roast chicken I had around up in a different recipe. When I do roast a chicken I am often left with a single breast, my boys devour the rest. Brie and walnuts always sound yummy, but I may or may not have them on hand, but I figured almost any substitution would taste good for those.
- When it actually came time to cook I actually used: my homemade pie crust, fresh spinach leaves, three cheeses: havarti, mozzarella, and provolone, chicken cold cuts (my deli actually has some really nice chicken!), pepperoni (This one was kind of spur of the moment. I had pepperoni in the fridge, and the combination was starting to sound pizza-esque and I knew all my boys would be happy if pepperoni was involved.) and fresh minced garlic. No nuts, I was out!
- The results were: Very good! I’m going to toot my own horn here for a moment, my pie crust is very tender and flaky, so you kind of can’t go wrong starting with that. Ok sorry about that (but it’s totally true my pie crust is super good). Chicken, pepperoni, and my three white cheeses go together really well. As I’ve mentioned I love spinach and personally feel it combines well with everything. The minced garlic really added to the crust (I smeared it on before baking.) though I realized I should have put it on maybe 5-10 minutes before the galette was finished baking instead of at the beginning. Though it didn’t end up tasting bad the garlic ended up blackening and looking not so pretty. I actually scraped the worst of it off as you can see in my photo. My other thought when eating was that the dish really needed tomato. It was the pizza vibe I think. (My final recipe calls for the missing tomato.) The other thing that was nice about this dish is that I prepped it ahead of time by rolling out my dough and stuffing the galette. I just placed it in the fridge loosely covered until I was ready to bake. It made for a very no fuss clean up after dinner. So I may be biased about the whole galette thing, but I highly recommend adding them to your dinner rotation. Yummy, easy, quick clean up, kid friendly…. winner!
- Pie crust to make one pie, store bought or homemade is fine
- 2 cups baby spinach leaves
- 1 and 1/2 cup of chicken in small pieces (roasted, cold cuts, leftovers all work well)
- 3 oz mozzarella cut into small pieces
- 3oz havarti cut into small pieces
- 20 pepperoni
- 3oz provolone cut into small pieces
- 1 medium sized tomato cut in thin slices
- 1 clove minced garlic
- 1. Preheat oven to 350* line a baking sheet with parchment paper.
- 2. Roll out pie dough into a large circular shape. It doesn't need to be a perfect circle, just approximate. Transfer dough to baking sheet.
- 3. Place the filling ingredients in layers in the center of the dough leaving at least an inch around the rim to fold over. Layer the ingredients in this order, spinach on the bottom, chicken, mozzarella and havarti, pepperoni, provolone, and ending with the tomato on top. (It is important to begin with the spinach to protect the crust from getting soggy and end with the tomato, again to protect the crust.)
- 4. Fold the edges of the dough up around the filling, pleating every few inches. Leave a wide whole in the center for the filling to peak out.
- 5. Bake on 350* on the center rack for 45 min or so, until the crust is just a little bit browned. Remove from the oven and brush the minced garlic on the crust. Return the galette to the oven and bake for an additional 5-10 minutes until the crust is golden browned and the garlic is lightly browned as well.
- 6. Allow to cool slightly before cutting and serving.