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.
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.
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.
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.
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.
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.
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
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.
6 servings