Mini Greek Galettes

For those that don’t know, I’m Greek. And I know that may seem a little shocking given my blonde hair! But I assure you that I am one quarter Greek! My YiaYia (which means Grandma in Greek) was one of 12 children, and she was the only one in her family who did not marry a Greek! She was kinda a rebel and she and I always connected on another level. She married a man named Otto (yes that’s who I named my dog after) and he was 100% Austrian. So my dad is half Greek and half Austrian and my dad had blonde hair as a kid. My mom also has blonde hair thanks to her Swedish roots, so my family always stuck out whenever we got together with my dads side of the family as the majority of them are 100% Greek! And we were all a bunch of toe heads.

So 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.

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So Greek salad has been a part of my life forever and I make them all the time. But I also 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 galettes. In salad I’d 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. 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.

So these Mini Greek Galettes are loaded with veggies, Kalamata olives, and feta cheese. When they come out of the oven I top them with arugula and a drizzle of balsamic vinegar. These Mini Greek Galettes are perfect for brunch, lunch, appetizers, or dinner! Grab the recipe for Mini Greek Galettes below.

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Ingredients for Mini Greek Galettes

Organic Salted Butter
I use organic salted butter to make the crust, because this is just like pie crust. The only difference is that I don’t use sugar in my savory galette crust like I would in a sweet one. My favorite butter is Organic Valley, but there are many others that are also delicious! If you are not using salted butter, and you are using unsalted butter, make sure to add a little pinch of salt into the dough.

Organic All Purpose Flour
I use all purpose flour in this galette dough as it provides a flaky crust. Sorry gluten free people, this recipe just isn’t meant for you (unless you have your own amazing gluten free pie crust, then you can totally use that recipe!). I just do not have a good gluten free pie crust recipe yet.

Organic Dried Oregano
I add dried oregano into the crust for a little extra flavor. You do want to use dried oregano and not fresh, as the dried herb provides more flavor and you can easily add it into the crust when making it.

Organic Ham
I had so much ham leftover from Christmas that I have been using it for everything. I really liked the ham in this recipe, but you could easily swap it out for turkey or chicken as well.

Organic Feta Cheese
Probably the most important ingredient in any Greek flavored dish (next to olives of course). Make sure you buy block feta cheese, never, never, never buy the crumbled feta cheese. And you may be thinking, why wouldn’t I just buy the crumbled feta cheese when the recipe says to crumble it anyways? Like my dad always said, “true Greeks do not buy crumbled feta cheese, they only buy block feta cheese”. Nevermind about true Greeks, but 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 things 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). It’s best to buy a block of feta cheese, and crumble it as needed. You will get a better tasting cheese that’s better for you. My favorite is Organic Valley Feta Cheese, it is so damn good!

Organic Kalamata Olives
You cannot have any sort of Greek inspired dish without Kalamata olives. These are not the same as black olives, they are completely different. You can buy Kalamata olives with pits or without. I prefer to buy them without pits as that way I can easily chop them for salads so I get olives in every single bite. I used to eat almost a whole jar of olives as a kid and my mom would always scold me for just eating plain olives, but they are so good! Delaney always tells me my olive topping is aggressive, but hey, you gotta do you right? I usually buy the Lindsay Organic Kalamata Olives as they are pitted.

Organic Red Onion
Red onion is crucial for Greek inspired dishes. White or yellow onion is not the same, so make sure you buy the red onion.

Organic Tomato
Any tomatoes you have will be fine for this recipe. You can use classic Roma tomatoes or even heirloom tomatoes.

Organic Cookneck
I used the little crookneck squash because I had them on hand. I was originally going to use zucchini, which you could also use. Or, you could also use yellow squash. Because the crooknecks are so small, they cooked well in the oven. So, if you have a larger zucchini or squash, be sure to slice it thin or cut into smaller pieces for even cooking.

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Organic Arugula
I like to top these galettes with a little bunch of arugula. This is completely optional, but it gives these galettes a little bit of texture.

Organic Balsamic Vinegar
I top the arugula with balsamic vinegar for a little sweet and tartness that goes so well with all the other ingredients.

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Mini Greek Galettes
Makes 6 galettes

Crust
3/4 cup (170 grams) organic salted butter, cold
255 grams (2 cups) organic all purpose flour
1/2 teaspoon organic dried oregano
1/2 cup cold water

Filling
1/4 cup (57 grams) organic salted butter, melted
1/2 teaspoon organic garlic powder
4 ounces organic ham, diced
4 ounces organic feta, crumbled
2 organic crookneck squash, sliced
1 organic tomato, diced
1/3 cup organic Kalamata olives, pitted and sliced
2 slices organic red onion, diced

Topping
Organic arugula
Organic balsamic vinegar

Method
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.

High Altitude — Bake at 350°F for 40 to 45 minutes or until golden brown.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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