Savory Galette- Draft

This one is a request from my co-worker, Kristin! This is sort of an anything-you-have-in-the-fridge recipe; I generally make it with what's on hand. The filling for the galette is very similar to what I use for ravioli.

Please note: It's been about six months since I last made this, and I've never written down the recipe. I'll try to cook it again this weekend and give everyone an updated version.

For the filling:
1/2 c. yellow onion, diced
2-3 cloves garlic, minced
1/4 lb. bacon, chopped
2 c. spinach, chopped
1 1/2 c. mushrooms, sliced
1 whole chicken breast, bones and skin removed, cut into small pieces
3/4 c. goat cheese
1/4 c. parmesan cheese
Salt and pepper to taste

For the crust:
2/3 c. plus 2 tbsp. butter
2 c. flour
up to 3 tbsp. water, if needed
1/2 tsp. salt

To make the crust:
Cut half of the butter into small pieces and mix it into the flour. I usually use my hands, but you can also use a pastry cutter or stand mixer. Once half of the butter is mixed in, the texture should feel somewhat like cornmeal. Repeat this process with the other half of the butter, until it is all mixed together. Add enough water for the dough to stick together, but not so much that it becomes sticky. Cover the dough in plastic wrap and place it in the fridge until you are ready to roll it out.

To make the filling:

Preheat the oven to 375 degrees.

I typically make the filling in one pan-- I cook most of the ingredients individually, but I do not clean the pan between ingredients. Start by frying the bacon in a medium skillet until it is cooked through, but not crispy. Remove the cooked bacon from the pan, but leave the bacon fat in. Saute the onions and garlic together with salt and pepper until the onions are translucent, then remove them from the pan. Next, cook the mushrooms until they are squishy, then the spinach until it is limp. Finally, cook the chicken until it is no longer pink, but still tender.

In a large mixing bowl, mix together all cooked ingredients and the goat cheese until they are thoroughly combined.

To finish the galette:

On a flat surface, roll out the galette dough. Center the crust on a baking sheet. Put the filling in the middle of the crust-- there may be more filling than will fit! Add the parmesan to the filling. Fold up the edges of the crust; they should not entirely cover the filling. Sprinkle the salt on the outside of the crust (I use rosemary salt from Eatwell Farm, which is useful for just about everything).

Bake in the oven for about 20 minutes, or until the crust is slightly golden. Let the galette rest for a few minutes, until it is cool enough to eat.

Enjoy!