Mini Apple, Ham & Gruyère Galettes
Mini Apple, Ham & Gruyère Galettes are savory-sweet bites that are easy to make and perfect for a snack or appetizer.
Ingredients
For the galettes
- 2 prepared pie crusts prepared pie crusts (14-16 oz), thawed if frozen
- Flour, for dusting
- 1/4 cup unsweetened apple butter
- 2 tablespoons whole-grain mustard
- 2 medium medium apples, thinly sliced (about 1/8 inch thick)
- 3 slices deli ham (about 3 oz), cut into 6 pieces
- 6 tablespoons shredded Gruyère cheese
- 2 teaspoons fresh thyme, coarsely chopped, plus extra for garnish
- 1/4 teaspoon ground black pepper
- 1 large egg
- 1 tablespoon water
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet with cooking spray.
- Roll out one of the pie crusts into a 12-inch circle on a lightly floured surface. Use a 6-inch round cutter to cut two 6-inch rounds from the dough. Gather scraps, form into a ball, and roll it out again to cut another round. Repeat with the second pie crust to yield 6 rounds in total.
Assembly
- In a small bowl, mix apple butter and mustard. Spread 1 tablespoon of the mixture on each dough round, leaving a 1-inch border.
- Decoratively arrange apple slices and ham pieces on top of each crust. Sprinkle with Gruyère cheese, thyme, and ground pepper. Fold the edges of the dough up around the filling, leaving the center exposed.
- Whisk the egg and water together. Brush the edges of each galette with the egg wash.
Baking
- Place the galettes on the prepared baking sheet and bake for 30 minutes, or until the apples are tender and the crust is a deep golden brown.
- Garnish with additional fresh thyme if desired. Serve warm.
Notes
Store leftover galettes in an airtight container in the fridge for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 8–10 minutes. You can freeze baked galettes wrapped well for up to 1 month; thaw overnight before reheating.