Smoked Salmon and Brie Galettes with Strawberry Lime Jam Topping
Breakfast, Main Course
Prepared from This Recipe, or Store Bought
May use more or less depending on personal preference.
Strawberry Lime or Other Tart Jam
I use a sour cherry jam instead of Strawberry Lime if I don't have it on hand.
Preheat oven to 350 degrees.
Roll out pie crust as if to make a traditional pie.
Using a small plate or bowl cut a circle out of the pie crust that is about 4 inches in diameter.
Place about 2-3 ounces of smoked salmon in the center of your 4 inch pie crust round.
Top it with 2 ounces of brie.
Fold the sides up over the smoked salmon and brie.
Place on cookie sheet.
Repeat with your remaining crust until you have four individual galettes on your cookie sheet.
Bake for 30 minutes, or until pie crust is golden brown and flaky.
Top each galette with a tablespoon of jam.
These can actually be made about a day ahead, stored in an airtight container. Make sure you sit them out for ten minutes or so prior to baking.