The perfect rustic appetizers, these mini savory galettes are easily adjusted to fit any seasonal fillings you can imagine! Try fig & honey, tomato & basil, smoked salmon & dill. Easy, quick and adorable.
Chill pie crust dough in 1/4 cup rounds for 30 minutes. Remove from fridge and roll out to 1/2 inch thick. (Should make circles roughly 6-inches in diameter.
Alternatively: Roll out full pie crusts to 1/2 inch thick. Cut into 6-inch circles.
Preheat oven to 400° and line a baking sheet with parchment paper.
Combine egg and cream. Whisk rapidly.
Brush egg wash onto each pie crust circle.
Fill center of the galette with filling of choice. (Above ingredient amounts make 2 of each flavor.) Leave 1/2 inch rim of dough around the outside.
Fold the 1/2 edge of dough over the filling. Start with the side nearest to you, crimping as you go, until you have a self-contained tart.
Brush the exposed exterior of the crust with egg wash.
Place in the oven and bake for 25-30 minutes.
* Pie Crust for two crusts will make 12 mini galettes at 6 inches each.
** Ingredient amounts makes 2 galettes of that flavor. Increase 3x if you want to make all 12 galettes the same flavor!
*** See above for specific advice for each type of galette.