Mini Savory Galettes
Mini Savory Galettes

This year has been a hectic one for me. With my first cookbook, Blotto Botany, about to be released and changing directions with my small business, I’ve been busier than ever. While I’ve been cooking more that I have in the past, I’m currently in a kitchen rut. The days have been too hot to be near the oven and I’d much rather keep things simple with a toast, salad  and the occasional bowl of cereal. However, those dishes have a tendency to get a bit boring after constant consumption and when that happens, I find myself staring into my fridge with the same thought on my mind, “how do I make something out of nothing?”.

I’m a big fan of meal prepping for the week, especially if my meals can come in a cute little pocket of dough. These mini galettes are simple and can easily be taken to a picnic or eaten on the go. Fill them with something sweet or savory, it’s up to you! The following recipe outlines what I did for this particular batch.

This recipe can also be found on

Mini Savory Galettes
Mini Savory Galettes



1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)


½ small sweet potato, thinly sliced
1 medium onion, chopped
1 bell pepper, sliced
2 packed cups swiss chard or other leafy green
1 tbs unsalted butter
3-4 cloves garlic, crushed
1 cup soft goat cheese
4  heaping tbs tomato sauce
1 tsp chili powder
Salt and pepper to taste



Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight.

Remove dough from the fridge and rest on counter for at least 10 minutes. While the dough is warming to room temp, cut your onions and peppers into thin one inch strips and caramelize with butter in a medium size pan. While the onions and peppers are cooking, slice sweet potato into thin circles then add to a small pot of water and bring to a boil. (You’re looking for the potatoes to be soft but still maintain their shape.) Once the potatoes have cooked through, remove from heat, strain and place in a clean bowl to let cool.

When the onions and peppers have caramelized, removed from heat and place in a medium sized mixing bowl. Add greens, garlic, spices and mix well.

Preheat oven to 400ºF. Divide the dough into 4 separate pieces and roll out into 5-6 inch circles. Place onto a large baking sheet lined with parchment paper. Making sure to leave a 2 inch border of clean dough, spread 1 tbs of tomato sauce onto each dough piece and add a generous helping of mixed veggies. Sprinkle with goat cheese and top with a slice or two of sweet potato. Begin crimping and folding dough around the veggies to decorate and contain filling. Brush beaten egg on dough and sprinkle with a flakey salt or chllipepper.

Bake for 45 minutes or until the dough has become golden brown. Let cool for 10-15 minutes before serving. Enjoy!

Mini Savory Galettes
What's in My Bag with Jeannie Vincent of Beauty Mystic
What's in My Bag with Jeannie Vincent of Beauty Mystic - Nantucket

I met Jeannie Vincent of Beauty Mystic last year at an event at Hauswitch. I was immediately struck by her kind, calming nature and her willingness to connect in an organic sense. Jeannie hooked me up with a workshop at Follain in Boston, which ended up being one of my favorite experiences with teaching to date. 

This summer, Jeannie is on my home island of Nantucket, providing islanders with her wisdom and top notch skin care products. Needless to say, I've been living vicariously through Jeannie's wonderful pictures of Nantucket for the past few weeks and loving each and every one of them. 

Jeannie has incredible taste in skincare products and since I feel like that's something we all need, I had a feeling that she would put together an excellent What's in My Bag segment. And I wasn't wrong. Enjoy!

Spencre xo


What's in My Bag with Jeannie Vincent of Beauty Mystic

- my bag, from Flock Boston (@flock_boston)

- a little “shine bright” pin that I found on the ground right after a makeup appointment. it’s broken but perfectly fine to carry around. 

- rose quartz for peace 

- tree agate for grounding 

- Kosås lipstick in Thrillest (a warm, poppy red)

- Olio e Osso balm no. 3, a sheer crimson that I use religiously on lips and cheeks. only 4 ingredients + color

- a new hand cream I’ve been loving from Lano 

- a personalized mirror that my mom had made for my 30th birthday a few years back

- a custom face mist, made by me, which is a blend of organic rose hydrosol, rosehip seed oil, carrot seed oil, and a couple essential oils (right now, rose and neroli)

- my ultimate desert island product, combat-ready balm from Skincando. It’s an all purpose healing salve that works on literally everything - bug bites, blemishes, cuts, scrapes, eczema, burns. You name it! Plus it has black spruce and smells amazing. 


Jeannie Vincent has been a makeup artist for 15 years. She recently completed her esthetics program and she specializes in clean beauty. Jeannie believes self-love is the key to glow through what you go through. She started her company Beauty Mystic in the fall of 2017 as a way to merge her love for all things beauty and the metaphysical. 

Find Jeannie's shop online and on Instagram @jeanniev . You can also find Jeannie's portfolio at


All photos belong to Jeannie Vincent