Mini Tomato and Balsamic Galettes

Florence Stanton's recipe for easy miniature galettes with balsamic-seasoned tomatoes.

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.

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.

To make vegan galettes, simply substitute the butter for vegan butter, and the cream cheese for the vegan alternative.