These rustic tarts make for a stunning, and incredibly satisfying, appetizer!
Farm & Larder galette dough, chilled
Farm & Larder duxelles
1 large egg, whisked
1. Preheat oven to 375° and line a baking sheet with parchment paper. Unwrap the chilled dough and place on a well-floured surface. Let sit until the edges become soft enough to roll.
2. Roll dough to about ⅛-inch thickness, adding flour as necessary to prevent sticking. Using a 2 ½- to 3-inch round cutter (the mouth of a large wine glass works, too!) cut out circles of dough and place on the parchment lined pan. Collect dough scraps and reroll until dough is gone.
3. Place about 1 tablespoon of prepared duxelles into the center of each dough round. (The amount of filling will vary depending on the size of the dough circles. You need about ¾-inch of dough left around the edges for folding.) Fold one small section of dough up onto filling. Rotate and fold another section to create a pleat. Continue until it is pleated all the way around. Press firmly to seal pleats together.
4. Brush the whisked egg on the galette crusts, then place in the oven. Bake until the crusts are golden brown. Remove and cool slightly before serving.