These mini Pesto Tomato Galettes are versatile, addictive and simple to make. This savoury tart recipe is ideal for a work lunch or as an elegant entrée.
I love spotting colourful, seasonal produce at the market — it always sparks ideas in the kitchen. Living in Australia means we’re lucky to have great local produce, and I couldn’t pass up a tray of vibrant cherry tomatoes on special.
The variety of colours makes these Cherry Tomato and Pesto Mini Galettes particularly pretty, but you can use any cherry tomatoes you find. The flavour remains wonderful even with a single variety.
For this recipe I kept a classic and reliable combination: tomato, basil and fresh mozzarella — a Caprese-inspired filling that works beautifully in a savoury galette.
I use basil both in the pesto base and as a fresh finishing herb. After baking, I add torn pieces of fresh mozzarella so the cheese stays creamy without completely melting away.
How to make a Savory Galette
Galettes are wonderfully forgiving — rustic, folded edges are part of their charm. I use a savoury shortbread pastry here: a light, flaky dough that holds up well under juicy tomatoes. A little salt makes the crust savoury, and you can experiment by adding spices or herbs (cumin seeds are a favourite addition in some of my tarts).
This shortbread-style crust is easy to prepare and keeps the galette base crisp while complementing the pesto and tomato topping.
Homemade Pesto Filling
I grow basil at my window sill and use it whenever possible. Fresh basil makes a bright, aromatic homemade pesto that I prefer to store-bought versions, which can be too salty. If you’re short on time, a good-quality store-bought pesto will work fine.
This pesto follows a classic mix of basil leaves, olive oil, pine nuts and Parmesan. You can adapt it by using other nuts, adding herbs like mint, or incorporating roasted tomato for a different flavour profile.
I often look for easy, tasty lunches to prep ahead, and these individual Cherry Tomato and Pesto Mini Galettes are perfect for that. Made as single portions, they transport well and reheat quickly at work.
The size is just right for a light but satisfying lunch, and they also work beautifully plated as an entrée when entertaining friends.
Mini Pesto and Tomato Galettes Recipe:
Recipe
Mini Cherry Tomato and Pesto Savory Galettes
Ingredients
Shortbread Pastry
- 1 1/2 cup (225g) Plain Flour
- 1/3 cup (50g) Semolina Flour
- 170 grams (6 oz) Butter, at room temperature
- 1 tbsp Cornstarch
- 1 pinch Salt
- 1/4 cup (60 ml) Water
Basil Pesto
- 1/2 cup Fresh Basil Leaves
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Pine Nuts
- 1/2 cup Grated Parmesan
- 1/2 tsp each Salt, Pepper, Cumin Powder, Garlic Powder
Galette Filling
- 400 grams (14 oz) Cherry Tomatoes
- A dozen Fresh Basil Leaves
- 1/4 cup (50g) Fresh Mozzarella
- 1 Egg Yolk (optional)
Instructions
Shortbread Pastry
- Cut the room-temperature butter into small cubes. Use a fork to flatten any larger pieces.
- Combine the flours, cornstarch and salt in a large bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Add a little water and bring the dough together into a ball, adding more water or flour as needed to achieve a pliable but not sticky dough.
- Wrap the dough and chill in the fridge for at least 30 minutes.
Basil Pesto
- Place all pesto ingredients in a blender and pulse until combined into a smooth sauce. Set aside.
To Assemble the Mini Galettes
- Preheat the oven to 160°C (320°F) and line a baking tray with parchment paper.
- Knead the chilled pastry briefly to soften, then divide into four pieces. On a lightly floured surface, roll each piece into a thin circle and place on the lined tray.
- Spread a layer of pesto over each crust, leaving the edges free. Halve the cherry tomatoes and arrange them over the pesto. Fold the edges of the dough over the tomatoes to form the galette. Optionally brush the edges with beaten egg yolk for a golden finish.
- Bake for 20–25 minutes, until the crust is golden and the tomatoes are softened.
- When ready, scatter torn fresh mozzarella and chopped basil over each galette before serving.
Nutrition (per serving)
Carbohydrates: 56 g |
Protein: 17 g |
Fat: 80 g
