An open-faced hand pie or mini tart is the best way to describe these savory galettes. Made with a homemade pie crust filled with Bonne Maman Fig Preserves, Camembert cheese, caramelized shallots, prosciutto, and topped with baby arugula. Each bite ticks all the texture boxes with a wonderful blend of savory and sweet. Perfect little handheld brunch treats for a lovely spring afternoon picnic.

This Recipe is Sponsored by Bonne Mama n. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.

Savory hand pies in a linen next to a bowl of blueberries.

I’m totally obsessed with outdoor picnics, especially the ones that involve lying on a blanket for hours and eating in between naps. So, what should you pack for such a wonderful past time?

My picnic essentials are made up of fruit, cheese, veggies, meat, bread and, of course, some kind of lemonade. These pre-baked galettes just need to be packed in your picnic basket with an extra jar of Bonne Maman Fig Preserves and some fruit.

Basket of savory hand pies on a picnic blanket.

Ingredients You Will Need

I’m totally obsessed with outdoor picnics, especially the ones that involve lying on a blanket for hours and eating in between naps. So, what should you pack for such a wonderful past time?

Two jars of fig preserves in a picnic basket next to pink lemonade and blueberries.

Ingredients You Will Need

Fruit Preserves

For this recipe I’m showcasing Bonne Maman Fig Preserves for my sweet and fruity element. I’m always in favor of preserves with pieces of fruit and this fig option is absolutely fabulous. The smooth notes of tender ripened figs are the perfect flavor complement to the dry-cured ham and the rich cheese.

Bonne Maman preserves are made with simple, natural ingredients you might find in your own kitchen and don’t use high fructose corn syrup, additives or preservatives. That’s why I have a dedicated shelf in my refrigerator full of Bonne Maman products.

Camembert Cheese

Sorry Brie, but I’m currently in a love affair with Camembert. It’s a soft creamy cow’s milk cheese, originating from Normandy, France. With a mixture of tastes ranging from garlicky to nutty and even fruity. This soft cheese melts into a warm mixture with the Bonne Maman Fig Preserves coating all the filling ingredients.

Proscuitto

A savory galettes deserves a little ham don’t yah think? This Italian dry cured ham is thinly sliced and usually served uncooked. It tastes even better warm inside of a pie crust with onions, cheese, and Bonne Maman fig preserves!

Caramelized Shallots

Shallots give off a delicate sweet note to the galette in contrast to regular onions. By caramelizing them with a bit of sugar, there is an additional sweetness added for balance. This is totally optional and you can just cook them down in a little butter if you prefer. Either way the shallot is a wonderful layer to these little hand pies.

Homemade Pie Crust

My picnic bread element is in the form of a homemade flaky pie crust. I mean, buttery crust topped with a crunch of sesame seeds just pulls it all together. The firmness of the baked galette makes it perfect for holding and snacking while lounging in the sun. No, soggy sandwich bread here!

Baby Arugula

Arugula is the final topping for our French brunch open faced pie. Giving a hint of pepper and mustard notes to the sweet and salty filling. I add a few before the galettes go in the oven for some texture and then top with fresh before serving. Add a little or a lot of baby arugula leaves based on your personal preference.

Picnic scene with bowl of blueberries, plate of prosciutto, and bowl of lettuce on linen.

Tips for Making Savory Galettes

Make your homemade pie crust the day before. Divide the dough into 8 equal pieces, wrap in plastic wrap and refrigerate. When you’re ready to make the pies, allow the dough to warm some on the counter, then roll out your galettes crusts.
Use Bonne Maman Fig Preserves for the best fig flavor!
Let your shallots cool before adding them to the filling.
Slice the Camembert while it’s cold into 1 inch wide strips.
If you prefer not to cook your prosciutto, simply bake the fig preserves, cheese, and shallots in the galette and then top with prosciutto and arugula when it comes out of the oven. I think they’re super tasty with baked prosciutto, though I will leave that up to your personal preference.
Chill the assembled galettes for 20 minutes before baking to retaining crust shape in the oven. Always a good idea to put cold pie crust in the oven.
Spread more Bonne Maman fig preserves on the top of your galette before adding fresh baby arugula leaves.

Three savory galettes in a basket next to blueberries and jam jar.

Single prosciutto and onion galette on a plate cut with a fork.

Prosciutto and onion galettes with arugula on a picnic blanket.

Picnic Savory Galettes

By Jenn

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Servings: 8 galettes

Ingredients

Egg Wash

▢ 1 large egg and 1 teaspoon of water beaten together with a fork

Instructions

Preheat oven to 400 F (205 C) and line two large rimmed baking sheets with a silicone mat or parchment paper.
Make homemade pie crust, wrap in plastic wrap and place in fridge for 30 minutes.
**during this time make your filling and toppings, then set aside**
Remove dough from the fridge, weigh and cut into 8 even parts using a sharp knife or bench scraper. Form each section into a ball (do not knead dough).
On a lightly floured surface, roll out one ball into a 6 to7-inch circle.
Cover center of dough with 2 tablespoons of Bonne Maman Fig Preserves then place two slices of Camembert cheese side by side on top of the preserves.
Leave a one-inch border of crust.
Arrange 2-3 strips of prosciutto across the cheese. Then, place a few strips of shallots and arugula over the filling.
Fold over the edges of the dough into the center, adding pleats with each turn. Seal the pleats, by adding a little cold water with your fingertip in the creases.
Brush outer crust with a nice coating of egg wash.
Sprinkle sesame seeds onto the coated crust.
Repeat with remaining ingredients.
Bake 4 galettes at a time on a rimmed baking sheet lined with parchment paper.
Bake for 20 min, or until golden brown.
Place pan on a wire rack to cool for 5 min.
Top with fresh arugula, and a smear of Bonne Maman Fig Preserves before serving.