Autumn Galette with Chicken, Carrots and Spinach

Photo and Styling by Bèatrice Peltre

This savory galette is based on an old favorite I’ve made for years—a comforting mix of finely sliced sautéed carrots and spinach, with nutty Comté (because I am French first) or any other local hard cheese you love tucked into a rustic, buttery crust. But this time, I added shredded chicken to the filling to give it a boost of protein and make it a more satisfying main dish, especially for busy fall evenings when we all need a little extra nourishment.

Serves 4

¼ cup olive oil + more to brush the crust
1 small red onion, finely sliced with a mandoline (1 cup sliced, about 4½ ounces)
sea salt and pepper
1 tablespoon balsamic vinegar
1 bunch carrots (multicolor or not, about 4 or 5 depending on size), peeled and sliced (makes about 9 ounces) 1 teaspoon chopped tarragon and thyme
2 cups chopped baby spinach or curly kale
9 ounces boneless, skinless chicken thighs, finely sliced
1 large egg
3 tablespoons crème fraîche
2 ounces Comté cheese or any other local hard cheese like Cheddar, grated
1 tablespoon chopped parsley
1 prepared pie crust, either store-bought or follow the instructions below
sesame seeds

FOR THE CARAMELIZED ONIONS: In a cast-iron pan or frying pan, heat 1 tablespoon of olive oil over medium heat. When warm, add the sliced onion and lower the heat. Season with salt and pepper and cook for 1 or 2 minutes, stirring occasionally. Add 1 tablespoon balsamic vinegar and continue to cook, stirring, until the onions are soft and the juice is reduced; remove from the pan to a bowl and set aside.

To the same pan, add 2 tablespoons of olive oil and add the sliced carrots. Add 1 teaspoon chopped tarragon and thyme and season with salt and pepper. Sauté for 10 minutes, stirring occasionally, making sure the carrots don’t stick or burn; remove from the pan to the same bowl with the onions. To the same pan, add the spinach or kale and continue to cook until the greens are wilted. Stir in the chicken and cook for a few more minutes until all the meat is cooked through; set aside in a bowl to cool.

In another bowl, whisk together the egg, crème fraîche, cheese and parsley, and add to the meat and vegetable preparation; set aside. Preheat oven to 380°F and prepare a rimmed rectangular baking sheet. Roll the crust (see note) to a 12- by 14-inch oval over a piece of parchment paper; arrange the caramelized onion on top leaving a 2-inch border around the edge, then top the onion with the vegetable and meat mixture. Fold the border over. Brush the edges with olive oil and sprinkle on the sesame seeds. Transfer the parchment paper with the tart on top to the baking sheet. Bake the tart for 45 minutes. Let it cool for 5 minutes before slicing. Serve with a generous green salad on the side.

NOTE: For the pie crust, you can use a store-bought one or make your own by using a ratio of 1½ cups flour to 1 stick cold unsalted butter. Here’s a basic recipe: In a bowl, combine the flour and salt and add the diced butter. Using the tips of your fingers, rub the butter into the flour until coarse crumbs form. Add cold water, 1 tablespoon at a time (about 3 to 4 tablespoons), and continue to work with your fingers until the crust forms a ball. To add more protein, substitute ⅓ of the flour for the equivalent weight of almond meal.

This recipe appeared in the Fall 2025 issue as part of a larger story, Why I’m Embracing More Protein.