Mini Tomato Galettes with Basil Pesto are rustic, free-form tartlets made with flaky pastry, juicy ripe tomatoes, and vibrant basil pesto. These savory hand-held galettes are ideal for brunch, picnics, or cocktail parties — all the elegance of a tart without the fuss.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsFor the Galette Dough (or use store-bought pie crust)
1 ¼ cups all-purpose flour
½ tsp salt
8 tbsp cold unsalted butter, cubed
4 tbsp ice water
1 tsp vinegar or lemon juice (optional, for tenderness)
For the Filling
2 cups cherry or heirloom tomatoes, halved or sliced
Salt and pepper
½ cup ricotta or goat cheese
¼ cup grated Parmesan
¼ cup basil pesto (store-bought or homemade)
1 egg (for egg wash)
1 tsp olive oil (for finishing)
Optional: fresh thyme or oregano leaves
Make the Galette Dough
1
In a bowl, whisk together flour and salt.
Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
Add ice water a tablespoon at a time until dough just comes together.
Form into a disk, wrap, and chill for 30 minutes .
Prepare the Tomatoes
2
Toss sliced tomatoes with a pinch of salt and let sit in a strainer for 10 minutes to release excess moisture.
Pat dry with paper towels.
Roll & Shape the Galettes
3
Preheat oven to 400°F (200°C) .
On a floured surface, divide dough into 6 equal pieces and roll each into a 5–6 inch rough circle .
Place rounds on a parchment-lined baking sheet.
Fill and Fold
4
Spread 1 tsp pesto in the center of each dough round, leaving a 1-inch border.
Add a spoonful of ricotta or goat cheese and top with a few tomato slices .
Sprinkle with Parmesan , a little black pepper, and fresh thyme if using.
Fold edges over the filling, pleating gently to form a rustic edge.
Bake
5
Brush crust edges with egg wash (1 beaten egg).
Bake for 25–30 minutes , or until the crust is golden and the filling is bubbly.
Cool slightly before serving. Drizzle with a touch of olive oil or extra pesto, if desired.
Serving Suggestions
Variations
7
Cheese swap: Use mozzarella, feta, or burrata.
Pesto twist: Try sun-dried tomato pesto or arugula walnut pesto.
Add-ins: Caramelized onions, olives, or roasted red peppers.
Ingredients For the Galette Dough (or use store-bought pie crust)
1 ¼ cups all-purpose flour
½ tsp salt
8 tbsp cold unsalted butter, cubed
4 tbsp ice water
1 tsp vinegar or lemon juice (optional, for tenderness)
For the Filling
2 cups cherry or heirloom tomatoes, halved or sliced
Salt and pepper
½ cup ricotta or goat cheese
¼ cup grated Parmesan
¼ cup basil pesto (store-bought or homemade)
1 egg (for egg wash)
1 tsp olive oil (for finishing)
Optional: fresh thyme or oregano leaves
Directions Make the Galette Dough
1
In a bowl, whisk together flour and salt.
Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
Add ice water a tablespoon at a time until dough just comes together.
Form into a disk, wrap, and chill for 30 minutes .
Prepare the Tomatoes
2
Toss sliced tomatoes with a pinch of salt and let sit in a strainer for 10 minutes to release excess moisture.
Pat dry with paper towels.
Roll & Shape the Galettes
3
Preheat oven to 400°F (200°C) .
On a floured surface, divide dough into 6 equal pieces and roll each into a 5–6 inch rough circle .
Place rounds on a parchment-lined baking sheet.
Fill and Fold
4
Spread 1 tsp pesto in the center of each dough round, leaving a 1-inch border.
Add a spoonful of ricotta or goat cheese and top with a few tomato slices .
Sprinkle with Parmesan , a little black pepper, and fresh thyme if using.
Fold edges over the filling, pleating gently to form a rustic edge.
Bake
5
Brush crust edges with egg wash (1 beaten egg).
Bake for 25–30 minutes , or until the crust is golden and the filling is bubbly.
Cool slightly before serving. Drizzle with a touch of olive oil or extra pesto, if desired.
Serving Suggestions
Variations
7
Cheese swap: Use mozzarella, feta, or burrata.
Pesto twist: Try sun-dried tomato pesto or arugula walnut pesto.
Add-ins: Caramelized onions, olives, or roasted red peppers.
Mini Tomato Galettes with Basil Pesto
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