Nutrition per serving may change if servings are adjusted.
2 prepared pie crusts (14- to 16-ounce package), thawed if frozen
Flour for dusting
¼ cup unsweetened apple butter
2 tablespoons whole-grain mustard
2 medium apples, sliced ⅛ inch thick
3 slices deli ham (3 ounces total), each cut into 6 pieces
6 tablespoons finely shredded Gruyère cheese
2 teaspoons coarsely chopped fresh thyme, plus more for garnish
¼ teaspoon ground pepper
1 large egg
1 tablespoon water
Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
Place one pie crust on a lightly floured surface. Dust with flour and roll into a 12-inch circle. Cut two 6-inch rounds from the crust. Gather the dough scraps into a ball and roll out into a 6-inch round. Repeat with the remaining crust, for a total of 6 rounds.
Combine apple butter and mustard in a small bowl. Spread 1 tablespoon on each crust, leaving a 1-inch border. Arrange apple and ham slices decoratively on top. Sprinkle each with some Gruyère, thyme and pepper. Fold the sides of the dough up over the edge of the filling. Transfer to the prepared pan. Whisk egg and water in a small bowl and brush the edges of the galettes with it.
Bake the galettes until the apples are tender and the crusts are a deep golden brown, about 30 minutes. Garnish with more thyme, if desired.
441 calories;23 g fat(10 g sat); 2 g fiber; 51 g carbohydrates; 9 g protein; 5 mcg folate; 31 mg cholesterol; 12 g sugars; 1 g added sugars; 135 IU vitamin A; 3 mg vitamin C; 81 mg calcium; 1 mg iron; 487 mg sodium; 148 mg potassium
Carbohydrate Servings: 3½
Exchanges: 2½ starch, 1 fruit, ½ lean protein, ½ high-fat protein, 2 fat
These are great! I used home made pie crust, because I have a great old-school betty crocker recipe that takes 5 minutes to make, never fails, and tastes about 5,000 times better than store bought. Beyond that, make these every few weeks for work/ school lunches, sans thyme and mustard for the little!