Elegant Rotisserie Chicken Galette with Herb-Infused Cream and Roasted Vegetables

Preheat your oven to 400°F (200°C). Roll out a sheet of store-bought puff pastry on a lightly floured surface until it's about 1/8 inch thick.

Transfer the pastry to a parchment-lined baking sheet and refrigerate while you prepare the filling. In a large bowl, combine 2 cups of shredded leftover rotisserie chicken, 1 cup of diced seasonal vegetables (such as zucchini, bell peppers, and carrots), and 1/2 teaspoon of salt.

In a separate bowl, whisk together 1/2 cup of heavy cream, 1 tablespoon of fresh chopped herbs (like thyme and parsley), and 1/4 teaspoon of black pepper.

Remove the pastry from the refrigerator and spread the cream mixture over the center, leaving a 2-inch border around the edges.

Spoon the chicken and vegetable mixture on top of the cream, then fold the edges of the pastry over the filling, pleating as you go to create a rustic look.

Brush the exposed pastry with 1 beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.

Allow the galette to cool for 5 minutes before slicing and serving. Garnish with additional fresh herbs if desired.