In her cookbook Part-Time Baker: Simple Bakes Without the Stress, food blogger Florence Stanton shares that roasted tomatoes are “by far” her favourite way to enjoy them. These mini tomato galettes might just become one of yours. Rustic, free-form and wonderfully forgiving to make, galettes are among the easiest savoury pastries to master. Ripe tomatoes, creamy cheese and flaky pastry do most of the work, while a touch of balsamic vinegar enhances the tomatoes’ natural sweetness and adds brightness to every bite.

“These mini 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.”

Miniature galettes with cherry tomatoes and a balsamic drizzle on a baking sheet

Mini Tomato Galettes

Florence Stanton

Sweet tomatoes, creamy cheese and flaky pastry come together in these easy individual savoury galettes that are perfect for lunch, dinner or entertaining.

Print Recipe Pin Recipe

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) mini 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

Shortcrust 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.