Chicken, pepper and olive galette
Ingredients
For
6
personnes
- For the batter, to make 10 pancakes:
- 330g buckwheat flour
- 55 to 60 cl of water
- 1 egg
- 1.5 tablespoons of olive oil from the Vallée des Baux-de-Provence – ripened olives PDO
- 1 pinch of salt
- For the filling:
- 50g of grated Comté cheese
- 1 red pepper
- A dozen chicken strips
- 30 g of green olives from France (such as the Picholine or Lucques varieties, for example)
- 2.5 tablespoons of olive oil from the Vallée des Baux-de-Provence – ripened olives PDO
- 1 tablespoon of a mixture of ginger, coriander powder and chilli (to taste)
- Salt, pepper
Tip
For this chicken, pepper and olive galette, we recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – made from PDO matured olives – for its flavours of black olive / candied olive, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica harvested using traditional methods, or Provence – ripened olives.
Instructions
- In a mixing bowl, combine the flour and salt. Using a whisk, pour in the water in two or three stages, whilst stirring the mixture. This will produce a smooth, thick batter, to which you add an egg and the olive oil to give it a lovely colour when cooked. Leave to rest.
- Meanwhile, wash, peel and deseed the pepper, then brush it with half a tablespoon of olive oil from the Vallée des Baux-de-Provence – PDO matured olives – season with salt, season with pepper and roast it (in the oven or under the grill).
- Mix the spices and olive oil together and brush the mixture onto the chicken strips. Season with salt and pepper, then cook (in the oven, on the barbecue or under the grill).
- Cut the pepper and chicken into strips and set aside. Stone the green olives and cut them into quarters.
- Cook each pancake.
- Fill 6 flatbreads with the strips of chicken and pepper, the green olives cut into quarters, and finish with the grated Comté cheese, then close the flatbreads.
- Bake in the oven for 5 minutes and serve immediately, drizzled with a little olive oil and accompanied by a green salad.
Tip
For this chicken, pepper and olive galette, we recommend using a traditional-style olive oil from the Vallée des Baux-de-Provence – made from PDO matured olives – for its flavours of black olive / candied olive, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives, Corsica – Oliu di Corsica harvested using traditional methods, or Provence – ripened olives.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
You might also be interested in
Cauliflower risotto