epicurious
Tiny Tomato Galettes
With a crisp, flaky crust, garlicky mayo filling, and a juicy slice of tomato baked in, these mini galettes are a dreamy summer snack.
👥 8 Servings⏱️ Prep & Cook: 1h 15m👤 Rebecca Firkser📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
- ●knife
📝 Preparation Steps
1
Dough
2
Whisk 1¾ cups plus 1 Tbsp. (227 g) all-purpose flour, 2 tsp. sugar, 1½ tsp. coarsely ground pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine. Add 13 Tbsp. chilled unsalted butter, cut into ½" pieces, and toss to coat. Using your fingers, smash and rub butter into dry ingredients to create small, flat pieces.
All-purpose flour (for surface). sugar2 tsp½ tsp. coarsely ground pepper1. Diamond Crystal or ½ tsp. Morton kosher salt1 tspKosher salt. chilled unsalted butter, cut into ½" pieces13 Tbsp
3
Combine 2 tsp. apple cider vinegar and ¼ cup water in a small bowl. Drizzle half of vinegar mixture over flour mixture. Starting from bottom of bowl and working up, mix with your hands (like tossing a salad) until mixture starts to look dry again. Drizzle in remaining vinegar mixture and toss again to combine. The mixture should be very crumbly but without any dry spots. Toss a couple more times, then gently squeeze a handful in your palm; it should hold together but break apart easily. If it seems very dry, drizzle in a bit more water, toss to combine, and try squeezing again.
. apple cider vinegar2 tsp
4
Turn dough out onto a surface and pat into a rectangle about ½" thick. Using a bench scraper, fold dough in half over onto itself and press down to flatten to about ½" thick. (Dough shouldn’t be moist or sticky, but dust lightly with flour if it is.) Repeat folding and pressing 2 more times. Dough should go from shaggy to cohesive as you fold and butter will blend all the way in so surface of dough looks like pepper-flecked marble. Pat into a 9x3½" rectangle. Wrap in plastic and chill at least ⏱️ 2 hours. Do Ahead: Dough can be made 5 days ahead. Keep chilled.
5
Filling and Assembly
6
Place racks in upper and lower thirds of oven; preheat to 400°. Arrange three 3"–4"-diameter heirloom tomatoes, cored, sliced ½" thick, in a single layer on a kitchen towel. Sprinkle lightly with kosher salt on both sides. Let sit until ready to use (salting will pull out excess moisture from tomatoes).
3"–4"-diameter heirloom tomatoes, cored, sliced ½" thick3. Diamond Crystal or ½ tsp. Morton kosher salt1 tspKosher salt
7
Whisk together 8 garlic cloves, finely grated, 2 oz. finely grated Parmesan (about 1 cup), ½ cup plus 2 Tbsp. mayonnaise, and ⅓ cup finely chopped mixed tender herbs (such as chives, dill, parsley, and/or basil) in a large bowl; chill until ready to use.
8
Unwrap dough and cut in half to make two 4½x3½" rectangles. Rewrap 1 half of dough and return to fridge. Let other half sit at room temperature ⏱️ 5 minutes to soften slightly.
9
Roll out dough to an 18x6¼" rectangle about ⅛" thick, dusting with all-purpose flour and turning as needed to avoid sticking. Using a 6"-diameter cookie cutter or bowl and a small knife, cut out 3 rounds. Place on a parchment-lined baking sheet. Gently press together dough scraps into a flat mass and place on a plate; chill. Repeat process with remaining dough half, arranging rounds on another parchment-lined baking sheet. (You should have 6 dough rounds divided between 2 baking sheets.) Roll first batch of dough scraps into a 6¼" square about ⅛" thick. Cut out another round. Repeat with second batch of dough scraps. Place 1 round on each baking sheet (for 4 dough rounds on each baking sheet); discard remaining scraps.
All-purpose flour (for surface)
10
Divide filling among dough rounds (about 2 Tbsp. each) and spread over surface, leaving a 1½" border around edges. Working one at a time, brush border of rounds with 1 large egg, beaten to blend, then fold and pleat dough up and over itself, right up to edges of filling, gently pressing to adhere. Top each galette with a tomato slice. Chill galettes at least ⏱️ 15 minutes. (If baking from frozen, no need to chill.) Brush top of crust with more beaten egg (make sure each one is well coated).
large egg, beaten to blend1
11
Bake galettes ⏱️ 15 minutes. Rotate baking sheets top to bottom and front to back and continue to bake galettes until crust is deeply golden brown, 15–⏱️ 20 minutes. Let cool ⏱️ 5 minutes on baking sheets, then transfer to wire racks and let cool at least another ⏱️ 15 minutes.
12
Just before serving, top galettes with coarsely chopped mixed tender herbs and flaky sea salt. Do Ahead: Galettes can be formed 2 months ahead; wrap baking sheets in plastic and freeze. Galettes can be baked 5 days ahead. Loosely cover and chill. Reheat in a 350° oven until warmed through, 10–⏱️ 15 minutes.
Flaky sea salt
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