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
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