Savory Ground Chicken and Seasonal Vegetable Galette with Herbed Goat Cheese

Begin by preheating your oven to 400°F. In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Add 1 pound of ground chicken to the skillet and cook until browned, about 5-7 minutes. Stir in 1 cup of diced zucchini, 1 cup of diced bell peppers, and 1 cup of chopped kale, cooking for an additional 5 minutes until the vegetables are tender.

Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, salt, and pepper to taste.

Remove the skillet from heat and let the mixture cool slightly. On a floured surface, roll out 1 sheet of pie crust into a 12-inch circle.

Transfer the crust to a parchment-lined baking sheet. Spoon the ground chicken and vegetable mixture into the center of the crust, leaving a 2-inch border.

Fold the edges of the crust over the filling, pleating it as you go to create a rustic look. In a small bowl, mix together 4 ounces of goat cheese, 2 tablespoons of fresh parsley, and 1 tablespoon of lemon juice.

Crumble the herbed goat cheese over the filling. Brush the crust with 1 egg beaten with 1 tablespoon of water for a golden finish.

Bake the galette in the preheated oven for 25-30 minutes, or until the crust is golden brown. Allow the galette to cool for 5 minutes before slicing and serving.

Enjoy your savory ground chicken galette warm or at room temperature!