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.
[cooked-sharing]
Yields6 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins
For the Galette Dough (or use store-bought pie crust)
1 ¼cupsall-purpose flour
½tspsalt
8tbspcold unsalted butter, cubed
4tbspice water
1tspvinegar or lemon juice (optional, for tenderness)
For the Filling
2cupscherry or heirloom tomatoes, halved or sliced
Salt and pepper
½cupricotta or goat cheese
¼cupgrated Parmesan
¼cupbasil pesto (store-bought or homemade)
1egg (for egg wash)
1tspolive 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
6
Serve warm or at room temperature.
Perfect with:
A glass of rosé or white wine
A green salad with balsamic vinaigrette
As part of a brunch or antipasti spread
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 ¼cupsall-purpose flour
½tspsalt
8tbspcold unsalted butter, cubed
4tbspice water
1tspvinegar or lemon juice (optional, for tenderness)
For the Filling
2cupscherry or heirloom tomatoes, halved or sliced
Salt and pepper
½cupricotta or goat cheese
¼cupgrated Parmesan
¼cupbasil pesto (store-bought or homemade)
1egg (for egg wash)
1tspolive 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
6
Serve warm or at room temperature.
Perfect with:
A glass of rosé or white wine
A green salad with balsamic vinaigrette
As part of a brunch or antipasti spread
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.
