Mini Savory Galettes – Rustic Appetizers

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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.

A galette is the answer to the question “what if I could have pie without putting in any effort.” They are so easy and simple, especially if you already have some all-butter pie crust tucked away in your freezer!

Wonderfully versatile, galettes can be sweet like this Wintery Persimmon & Candied Ginger Galette. Or they can make the perfect savory side dish like this Springtime Mushroom & Leek Galette.

This collection of mini galettes came out of a dinner party menu. In my typical indecisive fashion, I couldn’t decide what filling to use in my galette appetizers. So instead I made a mini one of each for each person!

Jump to Recipe

TL;DR

• Take your chilled all-butter pie crust out and let rest 10 minutes
• Roll out the pie crust into 6 inch circles.
• Coat with egg wash.
• Place filling in the center of the crust, leaving a 1/2 inch edge of dough all around.
• Fold this edge over the filling and crimp until you have a self-contained tart.
• Bake in the oven at 400°F degrees for 25-30 minutes

How to make Mini Savory Galettes

A galette has two main components: crust and filling.

You might also want to use an egg wash on your galette to keep the crust from getting soggy, especially if you’re filling with something watery like tomatoes. 

Galette Crust

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Any pie crust recipe will work here. You can even go with store-bought if you need to cut down on time.

I typically use my flaky all-butter pie crust, but remove the spices. It’s so buttery and flakes perfectly, just melts in your mouth. Want to dress it up? Add herbs instead of spices. For my mini fig & honey galettes, I chose to add a little fresh thyme and sage into the crust for added flavor.

Remember to make the crust in advance, then let it chill in the fridge. All-butter crusts need time to rest and re-firm in the fridge. This makes them easier to work with and makes them extra flaky!

If making your own crust, chill it in ¼ cup rounds. After you’ve mixed the dough together, scoop out ¼ cup, roll it in a ball, and press down lightly so it’s flat on the top and bottom. Wrap this in saran wrap and let it chill for at least 30 minutes to overnight. (You can also store them in the freezer for 6 months if you want to really plan ahead!) Roll these rounds out to 6 inches. They should be about ½ inch thick total.

If you already have a pie crust in the fridge or using store-bought crust, roll out your crust to about ½ inch thick when ready to use it. Then cut 6 inch circles out of the dough and use these. You’ll need to re-roll the remaining dough to continue. (Rather like making very large sugar cookies!)

Galette Fillings

Get creative here! Mix and match and choose your favorite flavors to wrap up in some pastry. It’s as simple as that!

I try to stick to three basic flavors, just so each galette doesn’t get too overwhelming. I usually pick: herb, veggie/fruit, cheese, but you can play around with any flavor combinations you like. My favorite picks are below!

• Fig, Goat Cheese, Honey, and Thyme
• Tomato, Basil, Mozzarella
• Hot-Smoked Salmon, Dill, Cream Cheese
• Apple, Brie, Thyme, and ground Sage
• Butternut Squash, Goat Cheese, and fresh Sage
• Spinach, Feta, and Mushroom
• Mushrooms, Leek, Goat Cheese

Assembling the Galette

Once you’ve rolled out your dough to 6 inch circles, coat the top with an egg wash. This keeps your crust from getting soggy.

Place your chosen filling in the center of your dough circles, making sure to leave a 1 inch edge all the way around the dough. (You’ll need this later!) 

Remember that your filling will be exposed through the top of your galette. This means you can get artsy with your filling arrangement. Just don’t over-stuff your galettes! Try to keep the filling in one layer.

Once fully filled, fold the remaining crust over the filling towards the center of the circle. Rotate your galette clockwise and continue folding the remaining dough flap inward, crimping as you go.

When finished, brush a little more egg wash over the exposed dough. Then you’re ready to bake your mini savory galettes!

I recommend using parchment paper on a cookie sheet to make sure these little guys don’t stick.

What to serve with Mini Savory Galettes

Mini Galettes are very rustic and country-style, so they work well with roasts or meals served whole. Try a Whole Roast Orange and Sage Chicken, an Herb-Crusted Roast Lamb Rack, or even these Individual Whole Roast Trout. (As a bonus this means you can make every course an individual serving!)

I also love serving these for a big meal like Thanksgiving, Easter, or Christmas. (They’re also perfect for a Friendsgiving buffet!) It’s a lovely treat to have individual appetizers for everyone to pick and choose their flavor preferences.

What wine pairs with Mini Savory Galettes

Rustic or earthy wines are excellent with galettes. In general, I go for a Côtes du Rhône or a Viognier. Even a rich bubbly Champagne would work well with the all-butter crust. 

If you’re sticking with one flavor, determine your choice between red or white based on your filling!

Below are some classic suggestions. (Remember, as this is an appetizer, you can always change the wine for your main course.)

• Fig & Honey – Chenin Blanc or Côtes du Rhône
• Caprese – Pinot Grigio or Sangiovese
• Apple & Brie – Vigonier or Beaujolais
• Butternut & Sage – Pouilly-Fuissé, Viognier, or Gewürztraminer
• Hot-Smoked Salmon & Dill – Champagne or Sancerre
• Spinach, Feta, & Mushroom – Chardonnay or Sangiovese
• Mushroom & Leek – Viognier or Syrah/Côtes du Rhône

Notes for Making each Type of Galette

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Make an assortment or just pick one; it’s your choice!

Remember these galettes are mini, so you won’t need as many ingredients in each one. If you make an assortment, that can leave you with a collection of extra ingredients for each flavor. I’ve provided suggestions for what to do with some of them!

Fig, Goat Cheese, Honey, and Thyme:

Make a layer of goat cheese first. (Cheese can also act as a barrier for the crust so it doesn’t get soggy!) Then layer fresh, sliced figs on top. Sprinkle with fresh thyme leaves and drizzle with honey. Fold your galette layers over.

Caprese

Layer with mozzarella first. Then layer with fresh basil leaves and fresh sliced cherry tomatoes. Sprinkle with salt and cracked black pepper and fold your galette together!

Got extra caprese ingredients? Try this caprese chicken panini recipe tomorrow…that doesn’t require a panini press at all!

Apple and Brie

Layer with brie first. Then add a layer of thinly sliced apples, a few fresh thyme leaves and a sprinkle of ground sage.

Toss your extra apples in this delicious chicken salad for all seasons with walnuts and apples.

Butternut Squash and Sage

Layer with goat cheese. Add small cubed butternut squash pieces. (No more than ½ inch thick or they won’t cook through! Top with fresh sage and fold your galette.

Wondering what to do with the rest of your butternut squash cubes? Here’s a great recipe for easy savory cubed butternut squash with cardamom!

Hot-Smoked Salmon, Dill, and Capers

Spread cream cheese over the galette. (You might have trouble with this if you used an egg wash. Sprinkle with dried dill. Add crumbled hot smoked salmon. Top with capers. Fold your galette edges in.

Spinach, Feta, and Mushrooms

Sprinkle a layer of feta. Take 2 or 3 spinach leaves and tear them into ¼ inch pieces. Sprinkle them on top of the goat cheese. Add very thinly sliced mushrooms. Fold the galette.

Try adding some prosciutto in fall seasons for an extra hearty flavor.

Here’s a spicy Santa Fe taco salad recipe if you need a way to use the rest of your spinach leaves!