Tomato Galettes
×Category: Appetizer Ingredients | Type: Fingerfoods | Servings: 8 | By: The Mikey
Protein 4g • Carbs 18g (Fiber 2g) • Fat 18g • 250 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
With a crisp, flaky crust, garlicky mayo filling, and a juicy slice of tomato baked in, these mini galettes are a dreamy summer snack.
Ingredients
- All-Purpose Flour; Plus More For Surface (Optional, for surface)
- Sugar: 2 TSP
- Pepper (Rough, Ground)
- Morton Kosher Salt: 1 TSP
- Unsalted Butter (Chilled, cut into pieces): 13 TBSP
- Apple Cider Vinegar: 2 TSP
- Heirloom Tomatoes (Sliced, Cored, thick): 3 3"–4"-Diameter
- Kosher Salt
- Garlic Cloves (Grated): 8
- Parmesan (Grated, about 1 cup, about 1 cup about 1 cup): 2 Oz.
- Mayonnaise
- Mixed Tender Herbs (Such As Chives (Chopped, dill parsley and/or basil more for serving such as chives dill parsley and/or basil): 1/3 Cup
- All-Purpose Flour (for surface)
- Egg (Beaten, Large, to blend): 1
- Flaky Sea Salt
Instructions
- For the pastry:
- In a food processor, pulse together flour, sugar, pepper, and salt.
- Add butter and pulse until mixture resembles coarse meal.
- Drizzle in vinegar and 2 tablespoons ice water, pulse until dough comes together.
- Turn out dough onto a lightly floured surface, knead until smooth.
- Shape into a disk, wrap in plastic, and chill for 30 minutes.
- For the filling:
- Preheat oven to 375°F.
- Slice tomatoes into 1/4-inch rounds, sprinkle with salt, let drain on paper towels.
- In a food processor, pulse garlic, Parmesan, mayonnaise, and herbs until smooth.
- Roll out dough on a floured surface, cut into 6 rounds.
- Spread garlic mayo mixture on each round, leaving a border.
- Top with tomato slices, fold edges of dough over tomatoes.
- Brush edges with egg wash, sprinkle with flaky sea salt.
- Bake galettes for 30-35 minutes, until golden brown.
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