Ground Chicken Galette with Caramelized Shallots and Goat Cheese

Preheat your oven to 400°F (200°C).

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat.

Add 2 cups of thinly sliced shallots to the skillet and cook, stirring occasionally, until they are caramelized and golden brown, about 15 minutes.

While the shallots are cooking, in a separate bowl, combine 1 pound of ground chicken, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, and salt and pepper to taste.

Once the shallots are caramelized, add the ground chicken mixture to the skillet and cook until the chicken is browned and cooked through, about 8-10 minutes.

Remove the skillet from heat and stir in 4 ounces of crumbled goat cheese until well combined.

On a lightly floured surface, roll out 1 sheet of pie crust into a 12-inch circle.

Transfer the rolled-out crust to a parchment-lined baking sheet.

Spoon the chicken and shallot mixture into the center of the crust, leaving a 2-inch border around the edges.

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Fold the edges of the crust over the filling, pleating it as you go to create a rustic look.

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Brush the crust with 1 beaten egg for a golden finish.

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Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.

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Allow the galette to cool for 5 minutes before slicing.

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Serve warm, garnished with fresh thyme leaves if desired.