Description
These Mini Cherry Tomato and Pesto Savory Galettes feature a flaky shortbread pastry crust filled with fresh basil pesto, juicy cherry tomatoes, and topped with fresh mozzarella and basil leaves. Perfect as a delicious appetizer or light meal, they combine a crunchy, buttery crust with vibrant, herby flavors and a burst of sweetness from the tomatoes.
Ingredients
Shortbread Pastry
- 1 1/2 cup (225 gr) Plain Flour
- 1/3 cup (50 gr) 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 Salt
- 1/2 tsp Pepper
- 1/2 tsp Cumin Powder
- 1/2 tsp Garlic Powder
Toppings and Assembly
- 400 grams (14 oz) Cherry Tomatoes
- Dozen Fresh Basil Leaves
- 1/4 cup (50 gr) Fresh Mozzarella
- 1 Egg Yolk (optional, for brushing)
Instructions
- Prepare the Shortbread Pastry: Cut the room temperature butter into small cubes and place them on a deep plate. Use a fork to mash them quickly to remove any hard bits. In a large bowl, combine plain flour, semolina flour, cornstarch, and salt. Add the mashed butter and work it with your hands to create small crumbs by rubbing the mixture between your palms and fingers.
- Form the Dough: Gradually add a little water and knead the dough into a ball. Start with a small amount of water and add more only if the dough is too hard. If the dough becomes sticky, sprinkle in a little more flour. Once formed, cover the dough with cling wrap and refrigerate for at least 30 minutes.
- Make the Basil Pesto: While the dough chills, combine fresh basil leaves, extra virgin olive oil, pine nuts, grated parmesan, salt, pepper, cumin powder, and garlic powder in a blender. Pulse in short bursts until the ingredients form a well-mixed pesto sauce. Set aside.
- Preheat the Oven: Set your oven to 160°C (320°F) and line a baking tray with baking paper.
- Roll Out the Dough: Remove the dough from the fridge, knead it briefly to warm it up, and divide it into four equal portions. Lightly flour your kitchen surface and roll each portion into a thin small circle without breaking the dough. Place each rolled crust onto the prepared baking tray.
- Assemble the Galettes: Brush a layer of pesto onto each galette crust. Cut the cherry tomatoes in half and arrange them over the pesto, leaving a border free for folding. Fold the edges of the shortcrust dough over the tomatoes to create the galette shape. Optionally, brush the folded edges with beaten egg yolk to achieve a golden color when baked.
- Bake: Place the tray in the oven and bake for 20 to 25 minutes until the crust is golden and crisp.
- Final Touches: Once out of the oven, sprinkle hand-torn fresh mozzarella and chopped fresh basil leaves over the galettes. Serve warm.
Notes
- Rolling the dough thinly but carefully will ensure a crisp pastry without cracking.
- Chilling the dough for at least 30 minutes helps the butter firm up for a flakier crust.
- Using fresh, ripe cherry tomatoes will enhance the natural sweetness in this savory tart.
- Egg yolk brushing is optional but provides a beautiful golden finish.
- Store any leftovers refrigerated and consume within 2 days for best taste.
