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1
In a food processor, combine 1 1/3 cup flour, salt, sugar and butter; process until well combined.
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2
Add the remaining flour and process again until combined.
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3
Transfer to a bowl and add the water with a wooden spoon (dont add the water while the dough is in the food processor or your dough will be brittle and cracker-like).
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4
If the dough isnt moist enough, you can add more water, a teaspoon at a time until the consistency is right.
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5
Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for at least 2 hours.
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6
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.
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7
Preheat oven to 350 degrees F.
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8
Place your chilled dough on a well floured surface.
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9
Top with more flour and roll until your dough is fairly thin and even.
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10
Cut out twelve 4-inch circles.
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11
Place the dough circles on baking sheets that are either covered with parchment paper or sprayed with cooking spray.
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12
Add about 1-2 tablespoons of goat cheese to each circle.
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13
Top with 1-2 tablespoons of chopped spinach and sprinkle with bacon.
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14
Fold the edges up over the filling, leaving the center open.
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15
Pleat and press the edges when necessary.
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16
Brush the folded edge of each of the mini galettes with melted butter.
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17
Bake at 350 degrees F for 20 minutes, or until the crust is a light golden brown.
