Miniature Bacon Goat Cheese Galettes

In a food processor, combine 1 1/3 cup flour, salt, sugar and butter; process until well combined. Add the remaining flour and process again until combined. Transfer to a bowl and add the water with a wooden spoon (don’t add the water while the dough is in the food processor or your dough will be brittle and cracker-like). If the dough isn’t moist enough, you can add more water, a teaspoon at a time until the consistency is right. Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for at least 2 hours. You can make this up to 5 days ahead of time, just place the dough, wrapped in plastic wrap, in a large zip lock bag.

Preheat oven to 350ºF.

Place your chilled dough on a well floured surface. Top with more flour and roll until your dough is fairly thin and even. Cut out twelve 4-inch circles.

Place the dough circles on baking sheets that are either covered with parchment paper or sprayed with cooking spray.

Add about 1-2 tablespoons of goat cheese to each circle. Top with 1-2 tablespoons of chopped spinach and sprinkle with bacon.

Fold the edges up over the filling, leaving the center open. Pleat and press the edges when necessary. Brush the folded edge of each of the mini galettes with melted butter.

Bake at 350ºF for 20 minutes, or until the crust is a light golden brown.