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Assorted mini savory galettes on one large and one small wooden cutting board surrounded by fresh herbs, vegetables, and fruits on a white background. Overhead shot. Sugar with Spice Blog.

Mini Savory Galettes

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.

Course Appetizer
Cuisine American, French
Prep Time 1 hour
Cook Time 30 minutes
Servings 12 people

Ingredients

  • 1 All-Butter Pie Crust for 2 crusts

Egg Wash

  • 1 Egg
  • 1 tbsp Cream

Fig and Honey

  • 3 tbsp Goat Cheese crumbled
  • 2 Figs sliced into 1/2 thick slices
  • 1 tsp Honey
  • 4 sprigs fresh Thyme leaves removed from stem

Caprese

  • 2 tbsp fresh Mozzarella sliced to 1/2 thick slices
  • 4 Cherry Tomatoes sliced to 1/2 thick slices
  • 8 leaves fresh Basil
  • 1/2 tsp Salt
  • 1/2 tsp Cracked Black Pepper

Butternut and Sage

  • 3 tbsp Goat Cheese
  • 10-12 cubes Butternut Squash seasoned with oil
  • 4 leaves fresh Sage

Apple and Brie

  • 6 slices fresh Brie sliced to 1/4 inch thick
  • 6 slices Green Apple sliced to 1/4 inch thick
  • 4 stems fresh Thyme leaves removed from stems
  • sprinkle ground Sage

Hot Smoked Salmon and Capers

  • 4 tbsp Cream Cheese
  • 4 tbsp Hot Smoked Salmon crumbled
  • 1/2 tsp dried Dill
  • 1 tsp Capers

Spinach, Feta, and Mushroom

  • 3 tbsp Feta
  • 4-6 small Spinach Leaves torn into 1/4 inch pieces
  • 2 Mushrooms sliced thinly

Instructions

  1. 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.

  2. Preheat oven to 400° and line a baking sheet with parchment paper.

  3. Combine egg and cream. Whisk rapidly.

  4. Brush egg wash onto each pie crust circle.

  5. 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.

  6. 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.

  7. Brush the exposed exterior of the crust with egg wash.

  8. Place in the oven and bake for 25-30 minutes.

Recipe Notes

* 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.