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A new mini galettes recipe has entered the chat, and this truly is the easiest and tastiest of them all. Tomato and mozzarella mini galettes are easy because it doesn’t require any preparation, except for the dough. But we already established that you can make ahead and store the dough in the freezer, so maybe you already have that on hand. If not, try one of our best dough recipes, with butter, lard, or coconut fat.
How to make tomato and mozzarella mini galettes
First, prepare your dough. Make your dough following our recipes or use store-bought pie dough.
Roll the dough on a floured surface using a rolling pin and cut circles out of the dough. Fill the circles with sliced fresh mozzarella and sliced tomatoes. I alternate them, mostly because I like how they look like that, but also because you will get an even amount of tomato and mozzarella. Gather the edges in the center and give your galettes a quick egg wash before baking them.
Refrigerate the tomato and mozzarella galettes for 15 minutes, then bake them at 175 degrees C (350 F) for 20 minutes, and then remove them from the pan and allow to cool.
Tips and tricks:
Use a big round shape for the mini galletes, like a big cookie cutter, or a bowl.
Before cooking the mini galletes allow them to chill in the refrigerator for about 15 minutes. This step will ensure that they will keep their shape during baking.
Add dried oregano right after adding the egg wash to ensure the herb will stick to the mini galettes.
Optional, you can add salt and pepper.
Leave some room on the baking sheet between the tomato and mozzarella mini galletes, to allow them to expand.
Tomato and mozzarella mini galettes
Yield:
4
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
This tomato and mozzarella mini galettes are a perfect snack. We love them warm, but you can bake them in advance and have them ready for different events.
Ingredients
- 4 medium tomatoes
- 2 fresh mozzarella balls
- 1 piece pie dough
- salt
- pepper
- oregano
- 1 egg
Instructions
- Prepare the dough: take one piece of coconut fat dough or any pie crust dough you want and place it on a floured surface.
- Using a rolling pin roll it and then cut circles with a big cup or a bowl.
- Place the circles on a baking tray on a baking sheet and place sliced tomatoes and sliced mozzarella in the middle.
- Gather the edges on the circles of dough around the filling and give it a quick egg wash. Sprinkle salt, pepper, and oregano (optional).
- Chill the tray with galettes for 15 minutes in the refrigerator.
- Bake for 20 minutes at 175 degrees C (375 F), until the galletes turn a little brown.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 166Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 238mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 3g
Do you love to cook with seasonal fruits and vegetables? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creation!
