Mini Ham & Cheese Galettes are a delightful bite‑sized twist on classic galettes, marrying savory ham, melted cheese, and tender apples with a touch of sweet fig and a crisp, buttery crust. In just a few steps, you can assemble these elegant parcels that look impressive but are surprisingly simple. Whether for brunch, an appetizer, or a casual snack, they deliver layers of flavor and texture. Read on to master each component and serve up something both comforting and gourmet at home.
Why You’ll Love This Recipe
You’ll fall in love with Mini Ham & Cheese Galettes because they strike the perfect balance between sweet, savory, crisp, and creamy. The combo of fig preserves and mustard adds depth and complexity, while the apples lend a juicy, slightly tart contrast. Wrapped in golden, flaky crusts, every bite feels like a refined patisserie treat—but without the fuss. They’re elegant yet approachable, and perfect for sharing or serving individually.
Ingredients
Here’s what you need to make 6 mini galettes:
- 400 g prepared refrigerated pie crusts (usually two standard crusts)
- ¼ cup fig preserves
- 2 tbsp whole-grain mustard
- 2 medium apples, thinly sliced (about 1/8 inch thick)
- 6 slices Black Forest ham (or your preferred ham), each slice cut in half
- ½ cup Gruyère cheese, shredded
- 2 tsp fresh thyme, chopped
- ¼ tsp freshly ground black pepper
- 1 egg
- 1 tbsp water
Step‑by‑Step: How to Make Mini Ham & Cheese Galettes
- Preheat & prepare
Preheat your oven to 400 °F (about 200 °C). Line a baking sheet with parchment paper. - Roll out & cut rounds
Unroll the refrigerated pie crust(s). Using a 6‑inch round cutter (or a bowl or plate as a guide), cut rounds from the dough. Gather scraps, roll lightly on a floured surface, and cut additional rounds until you have a total of 6 circles. - Mix the spread
In a small bowl, whisk together the fig preserves and whole-grain mustard until smooth. - Assemble the galettes
Place each dough round onto the parchment-lined sheet. Spread about 1 tablespoon of the fig-mustard mixture onto each crust, leaving about a 1‑inch border around the edge. - Layer fillings
On each round, arrange apple slices over the spread in a decorative, overlapping fashion. Then place the ham (halved slices) atop the apples. Sprinkle shredded Gruyère cheese evenly over the top. Finish with a dab of chopped thyme and a light dusting of black pepper. - Fold the edges
Gently fold the edges of the dough inward over the filling, pleating or adjusting as needed, leaving the center open so the filling is visible. - Egg wash & baking
Whisk together the egg and water. Brush the exposed edges of the crust with this mixture to encourage browning. Bake in the preheated oven until the crusts turn deep golden brown and apples are tender, about 20 minutes. - Cool & serve
Let the galettes rest for a few minutes after pulling them from the oven, then serve warm or at room temperature.
Helpful Tips
- Don’t overfill: Keeping a border ensures the dough can fold easily without ripping.
- Uniform apple slices: Try to slice the apples as evenly as possible so they cook at the same rate.
- Chill if needed: If your kitchen is warm and the dough becomes soft, refrigerate the assembled galettes for 5–10 minutes before baking.
- Venting: The open top suffices, but don’t cover with foil unless the edges are browning too fast.
- Alternate cheeses: If you don’t have Gruyère, a mild Swiss or aged mozzarella can work in a pinch.
Substitutions and Variations
- Jam swap: Use apricot, fig, or raspberry preserves instead of fig.
- Mustard alternative: Dijon or spicy brown mustard can be used instead of whole‑grain.
- Fruit variation: Replace apples with thin pears, quince, or even thin slices of red onion for a savory twist.
- Protein swap: Use prosciutto, smoked turkey, or a thin layer of cooked bacon.
- Cheese variation: Try fontina, Comté, or cheddar for a stronger flavor.
- Herb twist: Swap thyme for rosemary, sage, or a mix of fresh herbs.
Storage Instructions
- Short term: Store galettes in an airtight container at room temperature for up to 1 day.
- Refrigeration: After 1 day, refrigerate for up to 2 more days. Reheat in a 350 °F (175 °C) oven for 5–7 minutes to crisp up.
- Freezing: You can freeze unbaked galettes (on the baking sheet, then wrap) for up to 1 month. Thaw overnight in the refrigerator, then bake as directed (you may need an extra 2–3 minutes).
Nutritional Information
(Approximate per mini galette, yields 6 total)
- Calories: ~300–350 kcal
- Total Fat: ~16–20 g
- Saturated Fat: ~7–9 g
- Carbohydrates: ~30–35 g
- Sugars: ~8–10 g
- Fiber: ~2 g
- Protein: ~10–12 g
- Sodium: ~450–550 mg
These numbers will vary based on actual brands and portion sizes.
Serving Suggestions
- Serve alongside a crisp green salad with a light vinaigrette to balance richness.
- Pair with a bowl of soup (like butternut squash or tomato bisque) for a cozy lunch.
- Offer as finger food at brunch, parties, or gatherings — they make elegant individual portions.
- Accompany with a light fruit compote, chutney, or extra preserves for spreading.
Frequently Asked Questions About Mini Ham & Cheese Galettes
Q: Can I make these ahead of time?
A: Yes — you can assemble the galettes up to a few hours in advance, cover them (loosely) in plastic wrap, and store in the fridge. Bring them to near room temperature before baking to ensure even cooking.
Q: What if I don’t have refrigerated pie crust?
A: You can make a basic pâte brisée or shortcrust pastry from scratch using flour, butter, a pinch of salt, and cold water. Chill thoroughly before rolling and proceeding.
Q: My apple slices browned. Is that a problem?
A: Slight browning from exposure to air is okay. Toss slices in a little lemon juice before assembling if you want to prevent it.
Q: Can I double the recipe?
A: Absolutely. Just watch your oven space and rotate the pans if baking more than one sheet at once.
Q: Will the crust stay crisp if I reheat later?
A: To retain crispness, reheat in an oven rather than microwave. 5–7 minutes at 350 °F should do it.
Q: Can I make savory-only galettes (no fruit)?
A: Yes — omit the apple and fig preserves, and instead layer caramelized onions or sautéed mushrooms with ham and cheese.
These FAQs aim to help you troubleshoot and adapt the recipe to your kitchen reality.
Conclusion
Thank you so much for letting me share this Mini Ham & Cheese Galettes recipe with you! I truly hope you enjoy making (and eating) them as much as I do. They’re fun to assemble, look impressive, and carry such delightful flavor — a combination of sweet, savory, and crisp that feels special yet manageable. May each bite bring satisfaction and a little culinary joy. Happy baking, and may your kitchen be filled with warm aromas and happy smiles. Enjoy!
Print
Mini Ham & Cheese Galettes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 mini galettes 1x
- Category: Appetizer, Snack, Brunch
Description
Mini Ham & Cheese Galettes are flaky, individual pastries filled with ham, apples, Gruyère cheese, and a touch of fig mustard spread. Perfect for brunch, appetizers, or snack boards.
Ingredients
400g refrigerated pie crusts
¼ cup fig preserves
2 tbsp whole-grain mustard
2 medium apples, sliced thin
6 slices Black Forest ham, halved
½ cup Gruyère cheese, shredded
2 tsp fresh thyme, chopped
¼ tsp black pepper
1 egg
1 tbsp water
Instructions
- Preheat & prepare
Preheat your oven to 400 °F (about 200 °C). Line a baking sheet with parchment paper. - Roll out & cut rounds
Unroll the refrigerated pie crust(s). Using a 6‑inch round cutter (or a bowl or plate as a guide), cut rounds from the dough. Gather scraps, roll lightly on a floured surface, and cut additional rounds until you have a total of 6 circles. - Mix the spread
In a small bowl, whisk together the fig preserves and whole-grain mustard until smooth. - Assemble the galettes
Place each dough round onto the parchment-lined sheet. Spread about 1 tablespoon of the fig-mustard mixture onto each crust, leaving about a 1‑inch border around the edge. - Layer fillings
On each round, arrange apple slices over the spread in a decorative, overlapping fashion. Then place the ham (halved slices) atop the apples. Sprinkle shredded Gruyère cheese evenly over the top. Finish with a dab of chopped thyme and a light dusting of black pepper. - Fold the edges
Gently fold the edges of the dough inward over the filling, pleating or adjusting as needed, leaving the center open so the filling is visible. - Egg wash & baking
Whisk together the egg and water. Brush the exposed edges of the crust with this mixture to encourage browning. Bake in the preheated oven until the crusts turn deep golden brown and apples are tender, about 20 minutes. - Cool & serve
Let the galettes rest for a few minutes after pulling them from the oven, then serve warm or at room temperature.
Notes
Swap apples with pears for a variation.
Use Swiss or cheddar if Gruyère isn’t available.
Freeze unbaked galettes for up to 1 month.
Nutrition
- Serving Size: 1 galette
- Calories: ~320 kcal
- Sugar: ~9g
- Carbohydrates: ~32g
- Protein: ~11g
