Mini Galettes with dried Tomatoes and Mozzarella

Mini Galettes with dried tomatoes and mozzarella are a perfect bite-sized treat, ideal for appetizers, snacks, or a light meal. These mini galettes are easy to make and packed with delicious Mediterranean flavors. Here's how to make them!

Ingredients - serves 4

200g all-purpose flour (or spelt flour for a nuttier flavor)

100g cold butter, cubed

1/2 tsp salt

4-5 tbsp cold water (add more if needed)

150g dried tomatoes in oil (drained and chopped into small pieces)

150g fresh mozzarella (drained and cut into small chunks)

1-2 tbsp olive oil (for the onions, if using)

Salt and pepper to taste

1 egg

Method

In a large mixing bowl, combine the flour and salt.

Add the cold cubed butter and rub it into the flour with your fingers or use a pastry cutter until the mixture resembles coarse breadcrumbs.

Gradually add the cold water, a tablespoon at a time, mixing until the dough just comes together. Gather the dough into a ball, wrap it in plastic wrap, and chill in the fridge for about 30 minutes.

Chop the dried tomatoes into small pieces and drain any excess oil.

Cut the mozzarella into small chunks or tear it into pieces by hand (mozzarella will melt better when torn rather than cut).

Season the mozzarella, dried tomatoes with salt and pepper.

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Roll out the dough on a lightly floured surface. Using a round cutter or a glass, cut out circles about 8-10 cm in diameter.

Place each dough circle on the prepared baking sheet.

Spoon a small amount of the filling (tomatoes, mozzarella, and onions) in the center of each circle, leaving a border of about 2-3 cm around the edges.

Gently fold the edges of the dough over the filling, creating a rustic edge. It’s okay if the filling shows a little in the center.

If you like, brush the edges of the dough with an egg wash (1 beaten egg mixed with a splash of water) for a golden, glossy finish. Bake the mini galettes in the preheated oven for about 20-25 minutes, or until the edges are golden brown and the cheese is bubbling.