In her cookbook Part-Time Baker: Simple Bakes Without the Stress, food blogger Florence Stanton shares that roasted is “by far” her favourite way to eat tomatoes. This easy galette recipe might just make it your favourite too – These galettes look so impressive but really take no time at all,” Stanton writes. “Feel free to use store-bought shortcrust pastry, although the recipe is easy for any level of baking skill! The galettes are best served hot, alongside a big salad for a light summer dinner, or with some sides for a real feast.”
Mini Tomato and Balsamic Galettes
Florence Stanton's recipe for easy miniature galettes with balsamic-seasoned tomatoes.
Ingredients
Shortcrust pastry (makes about 11¼ oz/ 320 g)
- 3½ oz (100 g) cold salted butter cubed
- 7¾ oz (220 g) all-purpose flour plus extra for dusting
- 2-4 tbsp cold water
Filling
- 14 oz (400 g) tomatoes thinly sliced
- 2 tbsp balsamic vinegar
- 2 tsp dried oregano or similar Italian dried herb blend
- 8 tbsp full-fat cream cheese
- 1 medium egg beaten, for brushing (optional)
- sea salt and freshly ground black pepper
- fresh basil to garnish
Instructions
Shortcut Pastry
- Combine the butter and flour by rubbing them together with your fingertips until the mixture resembles breadcrumbs (you could use a food processor for this). Add 2 tbsp of the cold water and combine again. If the mixture is still dry and not coming together, add the rest of the cold water and bring together until a dough forms. Form into a ball, cover or wrap in plastic wrap and chill for 20 minutes while the oven gets hot.
Galettes
- Preheat the oven to 430°F (200°C) and line two large baking trays with baking parchment (or silicone liners).
- Place the sliced tomatoes in a bowl with the balsamic vinegar and dried oregano and season with salt and pepper. Mix and set aside.
- Divide the dough into 4 pieces and roll each piece out to a thickness of ¼-inch (5 mm) on a floured surface. Sprinkle flour on the lined baking trays and place the galette bases on the trays. Spread 2 tbsp of cream cheese onto each galette base and create a circle, leaving a 1-inch (2.5cm) border around the edge. Top with the balsamic tomatoes, trying not to add too much of the liquid. Pull the galette pastry towards the centre bit by bit, leaving a good amount of the tomatoes exposed – don't worry about it looking neat! If using, brush the edges of the pastry with beaten egg (this will just give them an extra-golden shine).
- Bake the galettes for about 25 minutes, until golden.
- Remove from the oven and let cool slightly before serving. Top with fresh basil and serve.
Notes
To make vegan galettes, simply substitute the butter for vegan butter, and the cream cheese for the vegan alternative.
More recipes from Florence Stanton
Mini Quiches
Florence Stanton's recipe for mini quiches with three different fillings (haddock, ham and veggie).
Get the recipe
Mini Quiches
Florence Stanton's recipe for mini quiches with three different fillings (haddock, ham and veggie).
Get the recipe
Molten Salted Caramel Skillet Brownies
Fudgy, decadent and just right when you need real comfort, this is one to eat warm, topping it with lots of vanilla or caramel ice cream.
Get the recipe
Molten Salted Caramel Skillet Brownies
Fudgy, decadent and just right when you need real comfort, this is one to eat warm, topping it with lots of vanilla or caramel ice cream.
Get the recipe
Ultimate Chocolate Brownies
Florence Stanton's easy and crowd-pleasing recipe for brownies with dark, milk and white chocolate.
Get the recipe
Ultimate Chocolate Brownies
Florence Stanton's easy and crowd-pleasing recipe for brownies with dark, milk and white chocolate.
Get the recipe
