Turn leftovers into savory galette

#MiddleburyCT #Leftovers #Gallette

In a world where food waste is a growing concern, finding creative ways to use leftovers can be both economical and exciting. Imagine transforming yesterday’s dinner into a delightful new dish with a flaky, buttery crust that elevates even the simplest ingredients. Welcome to the magic of the galette – a French culinary gem that will make your leftovers the star of a new meal.

In French, “galette” is a term used to describe various freeform pies made with only a bottom crust. Traditionally, these can be sweet or savory, often filled with eggs, vegetables or fruit. A galette is a perfect way to creatively use up leftovers, like all the little bits and pieces in the fridge. Not only does this technique help reduce food waste, but it also brings a touch of elegance to your table. And let’s face it, everything tastes better with a flaky, buttery crust.

A standard (9-inch) pie crust holds about 3 cups of filling, using whatever you have in the fridge. For example, you could use 2 cups cooked chicken and 1 cup mushrooms; or 1 cup hamburger, 1 cup beans and 1 cup corn; or 2 cups mixed vegetables and 1 cup diced ham. You get the idea.
You can make your own pie pastry, but purchasing ready-made pie crusts is perfectly fine. Here’s how you can effortlessly transform your leftovers into a mouthwatering galette:

Leftover Galette

Yield: 4 Servings
Total Time: 35 minutes

Transform leftovers into a zero-waste gourmet delight with this savory galette. (www.JasonCoblentz.com)

3 tablespoons butter or olive oil
1 small onion, diced
3 garlic cloves, minced
3 cups cooked leftover meat and vegetables
3 tablespoons all-purpose flour
1 cup chicken broth or milk
1 tablespoon parsley or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheese, optional
One (9-inch) pie crust, purchased or homemade

Heat the butter in a large skillet and saute the onion until translucent. Add the garlic and up to 3 cups of mixed leftovers to the skillet to warm.

Sprinkle the warmed filling with flour, stirring to evenly distribute. Let this cook for 2 minutes.

Add 1 cup liquid (milk, half and half, cream or broth), the parsley or Italian seasoning, and adjust salt and pepper to taste. Stir to mix well. Bring to a simmer, then remove from heat and set aside. The filling will thicken as it cools.

Meanwhile, preheat the oven to 400 F. On a floured parchment sheet, roll dough into a 12-inch circle. Transfer to a baking sheet.

Place the cooled filling in the center, leaving about a 2-inch border on the sides. Sprinkle with cheese if desired. Pull the sides of the pastry up over the filling, pinching at intervals to secure the pastry, leaving the center open.

Bake for 20 to 25 minutes, or until the crust is golden.

In the photo, I used shredded chicken breast, purple onion, sliced mushrooms, canned artichoke hearts and a big handful of chopped fresh spinach. Then I added a little cream and Parmesan cheese along with chicken broth to make a creamy sauce. The beauty of this recipe is its versatility – you can use whatever leftovers you have on hand. Each galette will be a unique culinary adventure.

Transforming leftovers into a galette not only helps you save money but also reduces food waste and adds a gourmet twist to your meal planning. So next time you open your fridge to a collection of mismatched leftovers, remember this simple yet sophisticated technique. Your taste buds – and your wallet – will thank you.

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com

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