Harvesting fresh herbs, zucchini and tomatoes from my garden this morning and was inspired to create another party pleasing recipe. I came up with these mini zucchini, tomato & chicken apple sausage galettes with goat cheese and they are the perfect summer appetizer for your next soirée; my zucchini and tomatoes have not been as prolific as last summer because it hasn’t been that hot this summer but I’m happy with these garden treasures that I can transform into a tasty tidbit.
Mini Zucchini, Tomato & Chicken Apple Sausage Galettes with Goat Cheese
This mini flaky savory Galette is garden fresh with farm to table vegetables and a wonderful tang from goat cheese and the perfect size for any party
- 4 refrigerator pie crusts (2 double packs)
- 4 cups zucchini, chopped (about 1 1/2 medium zucchini )
- 1 pint cherry tomatoes, halved
- 6 oz chicken apple sausage, chopped (2 sausage links)
- 1 cup red onion, chopped (1/2 of 1 medium onion)
- 2 cloves garlic, chopped
- 1/2 tsp kosher salt
- 1/2 tsp course pepper
- 1/4 tsp red chili flakes
- 1 tbsp olive oil
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh basil, chopped
- 8 oz goat cheese
- 1 egg beaten
- 1/3 cup Parmigiano Reggiano cheese, shredded
Preheat oven to 400 degrees
After ingredients have been prepped and while oven is preheating, unroll the pie crusts and place one on a floured surface and roll out to 13 inch in diameter and cut 3 6 inch circles, you will get 2 at first then roll the remaining dough and roll out again and cut the 3rd circle.
Repeat with the remaining 3 pie crusts until you have a total of 12 circles, place them on a parchment sheet pan with parchment paper between the layers and put back into the refrigerator until ready to assemble.
In a medium bowl add the zucchini, tomatoes, sausage, onion, garlic, salt, pepper, chili pepper flakes and olive oil; mix well and pour onto a parchment lined sheet pan, spreading out the mixture and bake in the oven for 20 minutes, take out and let cool for 15 minutes and then toss the oregano and basil in.
Line 2 sheet pans with parchment paper
Take out the cut pie crusts from the refrigerator and place 1 tablespoon of goat cheese on the
center of each pie crust, followed by a ¼ cup of the vegetable/sausage mixture, leaving about a 1 ½ to 2 inch border of clean dough. Fold the dough from the edges towards the center, crimping as you go forming a free form edge to each Galette and placing 6 on each parchment lined sheet pan, if you are left with just a bit of leftover filling, top each one with a bit more and compact down.
Brush edges of each galette with the egg followed by a sprinkling of Parmigiano Reggiano cheese near the edges
Bake in the oven for 30 to 35 minutes or until golden brown. Let cool for 5 minutes and garnish with more herbs if you wish and serve as an appetizer