When I spotted Bon Appétit’s Tiny Tomato Galettes, I was immediately smitten. I’m a sucker for a little handheld pie, so I couldn’t wait to make them. Of course, I couldn’t resist putting my own spin on the recipe. Instead of a traditional pastry, I used my favourite sour cream cornmeal galette dough. The sour cream keeps the crust incredibly tender, while the cornmeal adds just the right amount of crunch, creating a crust that’s impossibly flaky.
I also couldn’t resist adding Gruyère to the garlicky Parmesan filling for an extra layer of savoury, nutty flavour. The result is everything I love about a rustic tomato galette, only in a perfectly portable, hand-held package that’s just as suitable for lunch as it is for a summer picnic or cocktail party.
The sour cream cornmeal dough is the foundation of this recipe. It’s one of my favourite pastry doughs because it’s easy to work with, bakes up beautifully flaky, and has just enough cornmeal to add a subtle crunch.
What I love most about this dough is how endlessly versatile it is. It’s equally at home with sweet or savoury fillings and adapts beautifully to the seasons—from spring asparagus and summer tomatoes to autumn apples and winter squash. I have a feeling it’s going to become a regular in your baking rotation.
If you’ve never made it before, here’s a step-by-step video showing exactly how it comes together.
Once your dough is chilled, the mini galettes come together quickly. This short video walks you through the filling, assembly, and a few little tricks for getting beautifully crisp bottoms every time .Here’s a step-by-step video showing exactly how it comes together.
Keys to Success in making Mini Tomato Galettes
- 1. Use ripe, but firm tomatoes. Choose tomatoes that are deeply coloured and flavourful but still firm enough to slice cleanly. Overripe tomatoes release too much liquid and can make the crust soggy.
- 2. Tomato powder is the secret ingredient. A light sprinkle of freeze-dried tomato powder on the tomato slices intensifies their flavour without adding moisture. Place the tomato slices powder-side down on the galettes so the vibrant tomato colour stays on top.
- 3. Don’t skip the Dijon. A thin layer of Dijon mustard adds brightness and a subtle tang that balances the richness of the cheeses. It doesn’t taste mustardy—it simply makes the tomatoes taste more like themselves.
- 4. Keep the dough cold. If the dough becomes soft while you’re working, pop it back into the refrigerator for a few minutes. Cold butter is what creates a beautifully flaky crust.
- 5. Freeze before baking. After shaping the galettes, freeze them for 10 minutes before they go into the oven. This helps the crust hold its shape and encourages maximum flakiness.
- 6. Bake until deeply golden. Don’t be tempted to pull them out too early. The crust should be a rich golden brown, especially around the pleated edges. That’s when the butter has fully crisped the layers and the cornmeal develops its subtle crunch.
- 7. They’re just as good at room temperature. These mini galettes are wonderful straight from the oven, but they’re also delicious warm or at room temperature, making them perfect for picnics, brunches, lunches, or entertaining.
- 8. Make extra dough. This sour cream and cornmeal galette dough freezes beautifully. I often keep a few rolled sheets in the freezer so I’m only minutes away from turning whatever is in season into a galette. It’s one of my favourite make-ahead baking tricks.
Mini Tomato Galettes with Sour Cream and Cornmeal Crust
Ingredients
Galette Dough
- 43 grams sour cream, full-fat or light (5%); do not use fat-free.
- 75 grams ice cold water
- 170 grams all-purpose flour
- 40 grams cornmeal
- 5 grams sugar
- 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
- 100 grams unsalted butter, cold cut into 1/2 inch pieces
Filling
- 125 grams mayonnaise, light (5%) is fine; do not use nonfat
- 5 cloves garlic, finely grated on a Microplane, or use garlic press
- 56 grams grated Parmesan cheese
- 70 grams grated Gruyere cheese
- 3 3"-4" diameter Heirloom tomatoes, sliced 1/2 inch thick, you need 6 slices in total
- 1 Tablespoon freeze dried tomato powder
Assembly
- 2 Tablespoons Dijon mustard
- 1 large Egg, lightly beaten
Instructions
Galette Dough
- Whisk sour cream and ice water together in a small bowl; set aside. In a food processor fitted with the metal blade, combine flour, cornmeal, sugar, and salt. Pulse to mix.
- Add the cold butter and pulse 8 to 10 times, until the mixture resembles coarse crumbs with butter pieces ranging from breadcrumbs to small peas.
- With the machine running, slowly pour in the sour cream mixture. Process just until the dough comes together in moist, shaggy curds. Turn the dough onto the counter and gently gather it into a ball. Divide into 3 equal pieces and shape each into a disc.
- Lightly flour one disc and roll it between two sheets of parchment into an oval about 13 inches long and 7 inches wide. Repeat with the remaining discs. Refrigerate the dough, still between the parchment sheets, for about 30 minutes.
- To make ahead, keep the rolled dough ovals between sheets of parchment, wrap tightly in plastic, and refrigerate for up to 3 days or freeze flat for up to 1 month.
Tomatoes
- Arrange tomato slices on a paper towel-lined baking sheet. Sprinkle with tomato powder and let sit while you prepare the filling and cut the dough.
Filling
- In a medium bowl, stir together the mayonnaise, garlic, Parmesan, and Gruyère until well combined.
Assemble Galettes
- Arrange two racks in the oven—one in the top-middle position, the other in the bottom-middle. Preheat the oven to 425°F. Line an 18 x 13 inch baking sheet with parchment paper.
- Using a 6-inch bowl or plate as a guide, cut two circles from each dough oval to make six circles total.
- Spread each dough circle with a thin layer of Dijon mustard, leaving a 1-inch border. Spoon about 2 tablespoons of filling into the centre and spread it over the mustard, still keeping the border clear.
- Blot the tomato slices dry with paper towel, then place one slice on each galette, tomato powder-side down, to keep the vibrant colour facing up.
- Fold the border of dough up and over the filling, pleating gently as you work your way around each galette. Transfer formed galettes to parchment lined baking sheet. Brush the dough border with egg wash. Chill galettes in freezer for about 10 minutes before baking.
- Place baking sheet on lower rack, Bake for 15 minutes. Then move the baking sheet to the upper rack. Bake for another 15 minutes, until galette is deeply golden. Depending on your oven, you might need an extra 5-7 minutes. Deep golden brown is the goad. No soggy bottoms allowed. Remove from oven and let cool slightly on wire rack before serving. These are delicious hot, warm or even at room temperature.
