Imagine a culinary creation that combines the rustic charm of Italian cuisine with the elegance of a homemade pastry - our Tomato and Pesto Mini Galettes are about to revolutionize your cooking game! These petite, golden-crusted wonders are not just a recipe, they're a flavor explosion waiting to happen. With just a few simple ingredients and minimal prep time, you'll transform an ordinary meal into an extraordinary dining experience that will have your guests begging for more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pre-made pie crust
- 1 cup cherry tomatoes, halved
- 1/2 cup pesto
- 1/2 cup shredded mozzarella cheese
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your mini galettes cook evenly and get a nice golden color.
- On a clean, flat surface, roll out the pre-made pie crust to about 1/8 inch thickness. If it's already rolled out, you can skip this step.
- Using a round cutter or a glass, cut the pie crust into 4 equal circles, each about 5-6 inches in diameter. Place the circles on a baking sheet lined with parchment paper.
- In a mixing bowl, combine the halved cherry tomatoes and pesto. Season with salt and pepper to taste. Stir gently to coat the tomatoes with the pesto evenly.
- Take a spoonful of the tomato and pesto mixture and place it in the center of each pie crust circle, leaving about an inch of space around the edges.
- Sprinkle the shredded mozzarella cheese evenly over the tomato and pesto mixture on each galette.
- Fold the edges of the pie crust over the filling, pleating it as you go to create a rustic look. Make sure to leave the center exposed.
- Brush the exposed crust edges with the beaten egg to give it a beautiful golden color while baking.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Once baked, remove the mini galettes from the oven and let them cool for a few minutes before serving. Enjoy warm as an appetizer or a light meal!
Tips
- Use cold pie crust for the flakiest texture possible
- Don't overfill your galettes - leaving space prevents soggy bottoms
- For extra flavor, try adding fresh basil leaves or a sprinkle of parmesan
- Ensure your oven is fully preheated for even cooking
- Let the galettes rest for 2-3 minutes after baking to set the filling
- For a crispy crust, brush edges generously with egg wash
- These mini galettes are best served immediately while the cheese is still melted and crust is crisp
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
