Mini Greek Galettes
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These Mini Greek Galettes are delightful individual galettes that capture the essence of Mediterranean cuisine. These delightful pastries feature a golden, flaky crust filled with a savory blend of traditional Greek ingredients. These mini galettes make for an impressive appetizer or light lunch!
If you love Greek recipes, be sure to check out some of my other faves like my Cinnamon Pecan YiaYia Cookies, Greek Avocado Toast, or my Greek Beef Kafta Kabobs.
Table of Contents
Because I am Greek, Greek salad was something we had almost every single night with dinner — no matter if the dinner was Greek or not. My dad loved it and so my mom always made a Greek salad even if she was serving steak, pork chops, or even her famous Midwest chicken and mushroom casserole, haha! I would sit on the counter and help her prepare the salads, eating Kalamata olives directly out of the jar. So Greek salad has been a part of my life forever and I make them all the time.
I love to incorporate the Greek salad flavor profile into many other recipes, like these Mini Greek Galettes. I use traditional ingredients like red onion, feta cheese, Kalamata olives, and tomatoes in these organic galettes. In salad I usually have cucumber as well, so I was going to use zucchini in this recipe. But, I recently was at the Carlsbad Famers Market and got talked into some organic crooknecks, so I decided to use these instead!
What is a crookneck?
A crookneck is a small yellow squash, so they are similar to zucchini and they have a beautiful vibrant yellow color! So, if you don't have crookneck, you can use zucchini or yellow squash instead and it will be just as good in these mini galettes.
Why You'll Love This Recipe
Mini Galettes: These Mini Greek Galettes bring the vibrant flavors of Mediterranean cuisine into perfectly individual galettes. These small pastries are filled with a mixture of fresh ingredients like feta cheese, veggies, olives, and herbs, offering a delicious combination of savory and tangy flavors. These mini galettes provide a burst of authentic Greek flavor, making them ideal for appetizers or a light meal.
Buttery, Flaky Crust: The crust of these Mini Greek Galettes is the best part. Made from a rich, buttery pastry dough, the crust is both flaky and tender, creating a perfect contrast between the veggie filled center. The edges of the galettes are folded over the filling, adding a rustic charm and ensuring every bite includes a bit of delicious crust!
Appetizer or a Meal: This recipe for organic galettes can be an appetizer or a meal. I usually eat this for lunch or dinner, but if you're hosting a party, you could serve these as an appetizer and cut them into quarters.
Ingredients & Health Benefits
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- All Purpose Flour: My favorite comes from Cairnspring Mills, check them out as it is fresh milled flour and it's amazing!
- Dried Oregano: I add dried oregano into the crust for a little extra flavor. Dried herbs can provide more flavor than fresh, and you can easily add it into the crust when making it. My favorite is from Frontier Co-Op. Oregano is anti inflammatory and antimicrobial.
- Ham: I used leftover Savory Mustard Herb Ham, but deli ham or turkey also works!
- Feta Cheese: Make sure you buy block feta cheese, never buy the crumbled feta cheese. Crumbled feta cheese always contains additives and stabilizers which is why it holds its crumble while it sits there in the grocery store fridge waiting for you to buy it. Those are unnecessary in feta cheese, and they aren't good for you. Plus the crumbled feta can be a different consistency which is undesirable for texture (in my opinion). My favorite is Organic Valley Feta Cheese, it is so damn good!
- Kalamata Olives: You cannot have any sort of Greek inspired dish without Kalamata olives. I usually buy the Lindsay Organic Kalamata Olives as they are pitted for ease. Kalamta olives have oleic acid, a cancer fighting good fat.
- Red Onion: Red onion is crucial for Greek inspired dishes, they also have antioxidants.
- Tomato: You can use classic Roma tomatoes or even heirloom tomatoes. Tomatoes have antioxidants, potassium, and more.
- Cookneck: I used the little crookneck squash because I had them on hand. If you don't have them, you could substitute for summer squash or zucchini.
- Arugula: This is completely optional, but I add as a topping. Arugula is nutrient rich with vitamin A, C, K fiber, and more!
- Balsamic Vinegar : I top the arugula with balsamic vinegar for a little sweet and tartness that goes so well with all the other ingredients.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Sand Mixer: I like to make my All Butter Pie Crust in my stand mixer for ease, but you can do this by hand. There's more detailed instructions for by hand in that post.
- Baking Sheet: You'll need one half sheet pan to
- Parchment Paper: I like to use nontoxic parchment paper to ensure nothing sticks to the baking sheet.
- Rolling Pin: You'll need a rolling pin to roll out the dough.
- Pastry Brush: I use a silicone pastry brush to brush on the butter to create a golden brown crust.
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and oregano. Turn on low for 2 to 3 rotations to combine the dry ingredients.
Have 6 pieces of plastic wrap ready.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.
Measure out cold water and have ready.Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer.
Divide dough into six pieces, weighing about 3 ounces (85 g) each. Form each piece of dough into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight before rolling out.
Step 2
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Step 3
In a small dish, add the melted butter and garlic powder and stir together to combine. Set aside.
Step 4
On a floured surface remove the plastic wrap from the six dough disks. Roll out to ¼-inch thick, that are about 6-inches in diameter. Transfer to the prepared baking sheets.
Step 5
Add the crookneck, red onion, tomato, feta, ham, and olives into the middle of each one, leaving about a 1-inch boarder. Fold the boarder into the middle to create a crust. Using a pastry brush, brush the crust of each galette with the butter and garlic powder mixture.
Step 6
Bake for 45 to 50 minutes or until golden brown. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
To serve, top with a handful of arugula and a drizzle of balsamic vinegar.
FAQ's
You can substitute this for summer squash or zucchini.
Only keep the dough in the fridge for 24 to 48 hours. If you can't make them, then you can transfer the dough to the freezer for a later date.
Store in an airtight container in the fridge.
Because these are a pie crust, you should only reheat these in the toaster oven or oven. Heat on a warm setting or at 350°F until the crust is crisp and the middle is warm, about 10 minutes. Never reheat in the microwave as these will become soggy.
Craving More?
Mini Greek Galettes
Ingredients
Crust
- 170 grams salted butter (cold)
- 255 grams all purpose flour
- ½ teaspoon dried oregano
- ½ cup cold water
Filling
- 57 grams salted butter (melted)
- ½ teaspoon garlic powder
- 4 ounces ham (diced)
- 4 ounces feta (crumbled)
- 2 crookneck squash (sliced)
- 1 tomato (diced)
- ⅓ cup Kalamata olives (pitted and sliced)
- 2 slices red onion (diced)
Topping
- arugula
- balsamic vinegar
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and oregano. Turn on low for 2 to 3 rotations to combine the dry ingredients.
- Have 6 pieces of plastic wrap ready.
- Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.
- Measure out cold water and have ready.
- Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer.
- Divide dough into six pieces, weighing about 3 ounces (85 g) each. Form each piece of dough into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight before rolling out.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a small dish, add the melted butter and garlic powder and stir together to combine. Set aside.
- On a floured surface remove the plastic wrap from the six dough disks. Roll out to ¼-inch thick, that are about 6-inches in diameter. Transfer to the prepared baking sheets.
- Add the crookneck, red onion, tomato, feta, ham, and olives into the middle of each one, leaving about a 1-inch boarder. Fold the boarder into the middle to create a crust. Using a pastry brush, brush the crust of each galette with the butter and garlic powder mixture.
- Bake for 45 to 50 minutes or until golden brown.
- To serve, top with a handful of arugula and a drizzle of balsamic vinegar.
- Store in the fridge for up to 3 days.
Notes
Nutrition
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Love this easy Greek inspired galette!
Flakey crust, Greek olives, feta… yes please.