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Recipe Detail Page
Creamy Chicken Galette with Ramps & Morels
Early Summer 2021
Ramps (a.k.a wild leeks) are a springtime treasure— popping up only for a short time each year—and should be treated as such. They grow wild, so be sure to purchase them from a forager who knows their stuff (and how to leave the root behind so they can grow back again the following year). Their mild leek-and scallion flavour shines through in this chicken-pot-pie-meets-pizza recipe. Want to take advantage of even more foraged delights? Add morel mushrooms to the mix. Feel free to use leftover or precooked chicken breasts; simply shred cooked chicken into bite-sized pieces and proceed with step 3.
Serves 4 to 6
2 boneless, skinless chicken breasts
1 tsp (5 mL) olive or vegetable oil
Pinch each salt and pepper
BÉCHAMEL
1 cup (250 mL) homogenized milk
2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
1/4 tsp (1 mL) kosher salt
2 generous pinches of nutmeg, about
1/8 tsp (0.5 mL)
Generous grinding freshly ground black pepper
425 g sheet pre-rolled puff pastry or
1/2 a 397 g block puff pastry (unrolled) 250 g ball fresh mozzarella, drained and torn in chunks, or 1 cup (250 mL) freshly grated block mozzarella
6 ramps (wild leeks), about 1 small bunch, thoroughly washed and trimmed, coarsely chopped
8 morel mushrooms, optional (see TIP)
1/2 tsp (2 mL) olive or vegetable oil
Pinch salt
1 egg, beaten with a little water
1/4 lemon (optional)
Chilli flakes for garnish (optional
1. Preheat oven to 425°F (218°C).
2. Rub chicken with oil, salt and pepper. Set on a small rimmed baking sheet. Bake in centre of preheated oven until cooked through, 12 to 14 minutes. Let cool completely. Shred into bite-sized pieces.
3. Meanwhile, prepare béchamel. Heat milk in a small saucepan set over medium heat until warm. In a medium saucepan set over medium heat, melt butter until bubbling. When bubbling, stir in flour. Slowly whisk in warm milk. Continue whisking until smooth and thickened, 3 to 4 minutes. Remove from heat. Stir in salt, nutmeg and pepper. Let cool completely.
4. If using unrolled pastry, roll into a rough 12‑inch (30-cm) circle on a lightly floured surface. Place on a large rimmed baking sheet (lined with parchment for easy cleanup). Spread béchamel over pastry in a rough circle, leaving approximately 3 inches (7.5 cm) of edge uncovered. If using pre-rolled pastry with a rectangular shape, simply follow the same instructions for spreading béchamel; any extra overhang will be folded when assembling. Top béchamel with chicken. Scatter with mozzarella.
5. In a medium bowl, add ramps and morels (if using). Drizzle with olive oil and sprinkle with salt. Fold edge of the pastry up over border of filling, overlapping as needed. Brush pastry with egg.
6. Bake galette in the centre of the preheated oven for 15 minutes. Remove from oven. Scatter ramps and morels overtop. Continue baking until puffed and beginning to golden, about 10 minutes more. Remove from oven. Squeeze lemon over top and/or sprinkle with chilli flakes if desired. Cut into wedges.
Serves 4 to 6
TIP Gently brush any dirt from mushrooms. Cut in half lengthwise. Fill a large bowl with cold water. Add a generous amount of kosher salt, stirring to dissolve. Add mushrooms. Let stand for 15 minutes, occasionally stirring gently. Using a slotted spoon, transfer mushrooms to a strainer. Morels have a tendency to carry undesirable travellers; if there are any, the salt will draw them out. Repeat the saltwater rinsing process until nothing lingers at the bottom of the bowl. Drain well and pat dry.
