Savory, tangy, and delightfully unexpected—these flaky mini galettes combine creamy garlic béchamel, melty mozzarella, and briny dill pickles in a rustic, golden crust. Perfect as a snack, appetizer, or quirky potluck addition.
Yield: 3 mini galettes (serves 3 as a light meal or 6 as an appetizer)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients
4 tbsp salted butter
Garlic, minced (to taste)
2 tbsp all-purpose flour
Milk (about 1/2 to 3/4 cup, added gradually)
Freshly cracked black pepper, to taste
1 sheet ready-made pie dough, at room temperature
~1 1/2 cups dry skim mozzarella cheese, freshly grated
1–2 small dill pickles, thinly sliced
1 egg, beaten
Everything bagel seasoning (optional)
Fresh dill, for garnish
Instructions
In a small saucepan over low heat, melt the butter with the minced garlic. Let it gently infuse for 2–3 minutes until fragrant, without browning the garlic. Increase heat to medium-low. Once the mixture begins to bubble, whisk in the flour and stir constantly for 1–2 minutes until a light golden paste forms. Gradually whisk in milk, about 1/4 cup at a time, until the sauce is thick but smooth—thicker than béchamel but still spreadable. Season with freshly cracked black pepper. Remove from heat and set aside to cool slightly.
Preheat oven to 450°F (232°C). On a lightly floured surface, divide the pie dough into three equal portions. Roll each into a ball, then flatten and roll out into a thin circle, about 6–7 inches in diameter. Place each dough circle on a separate piece of parchment paper.
Working one at a time, spread a generous spoonful of garlic sauce in the center of the dough, leaving a 3/4- to 1-inch border. Add a layer of shredded mozzarella. Top with a single layer of thinly sliced dill pickles. Add another light sprinkle of cheese, and more pickles if desired.
Brush the border with beaten egg. Fold the edges inward, pleating as you go to form a rustic crust around the filling. Brush the folded crust thoroughly with more beaten egg, getting into all folds and creases. Sprinkle with everything seasoning, if using. Repeat for the remaining galettes.
Slide the parchment paper (with galettes) onto baking trays. Bake on the middle rack for 20 minutes, rotating the trays halfway through, until the crusts are deep golden and the cheese is bubbly.
Let cool slightly, garnish with fresh dill, and enjoy warm.
Notes
Pickles: Use firm, tangy dill pickles. Avoid overly wet or soft ones, as they can make the dough soggy. Cheese: Dry skim mozzarella melts well without becoming greasy. Feel free to substitute with part-skim mozzarella or mix in sharp cheddar for extra bite. Sauce Thickness: The garlic cream sauce should hold its shape when spooned but still spread easily. If it’s too thick, add a splash of milk to loosen. Make Ahead Tip: You can prepare the sauce and pickle slices in advance. Store sauce in the fridge for up to 2 days; reheat gently before assembling. Serving Suggestion: These are best fresh from the oven but can be reheated in a toaster oven for 5–7 minutes at 350°F.
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Mini Pickle Galettes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 3 mini galettes (serves 3 as a light meal or 6 as an appetizer) 1x
Description
Savory, tangy, and delightfully unexpected—these flaky mini galettes combine creamy garlic béchamel, melty mozzarella, and briny dill pickles in a rustic, golden crust. Perfect as a snack, appetizer, or quirky potluck addition.
Ingredients
4 tbsp salted butter
Garlic, minced (to taste)
2 tbsp all-purpose flour
Milk (about 1/2 to 3/4 cup, added gradually)
Freshly cracked black pepper, to taste
1 sheet ready-made pie dough, at room temperature
~1 1/2 cups dry skim mozzarella cheese, freshly grated
1–2 small dill pickles, thinly sliced
1 egg, beaten
Everything bagel seasoning (optional)
Fresh dill, for garnish
Instructions
In a small saucepan over low heat, melt the butter with the minced garlic. Let it gently infuse for 2–3 minutes until fragrant, without browning the garlic. Increase heat to medium-low. Once the mixture begins to bubble, whisk in the flour and stir constantly for 1–2 minutes until a light golden paste forms. Gradually whisk in milk, about 1/4 cup at a time, until the sauce is thick but smooth—thicker than béchamel but still spreadable. Season with freshly cracked black pepper. Remove from heat and set aside to cool slightly.
Preheat oven to 450°F (232°C). On a lightly floured surface, divide the pie dough into three equal portions. Roll each into a ball, then flatten and roll out into a thin circle, about 6–7 inches in diameter. Place each dough circle on a separate piece of parchment paper.
Working one at a time, spread a generous spoonful of garlic sauce in the center of the dough, leaving a 3/4- to 1-inch border. Add a layer of shredded mozzarella. Top with a single layer of thinly sliced dill pickles. Add another light sprinkle of cheese, and more pickles if desired.
Brush the border with beaten egg. Fold the edges inward, pleating as you go to form a rustic crust around the filling. Brush the folded crust thoroughly with more beaten egg, getting into all folds and creases. Sprinkle with everything seasoning, if using. Repeat for the remaining galettes.
Slide the parchment paper (with galettes) onto baking trays. Bake on the middle rack for 20 minutes, rotating the trays halfway through, until the crusts are deep golden and the cheese is bubbly.
Let cool slightly, garnish with fresh dill, and enjoy warm.
Notes
Pickles: Use firm, tangy dill pickles. Avoid overly wet or soft ones, as they can make the dough soggy. Cheese: Dry skim mozzarella melts well without becoming greasy. Feel free to substitute with part-skim mozzarella or mix in sharp cheddar for extra bite. Sauce Thickness: The garlic cream sauce should hold its shape when spooned but still spread easily. If it’s too thick, add a splash of milk to loosen. Make Ahead Tip: You can prepare the sauce and pickle slices in advance. Store sauce in the fridge for up to 2 days; reheat gently before assembling. Serving Suggestion: These are best fresh from the oven but can be reheated in a toaster oven for 5–7 minutes at 350°F.