These whole-wheat mini tomato galettes are a delicious lunch kids absolutely love.
With a whole-wheat crust that comes together quick (and freezes like a dream) you can fill them with any combination of:
- fresh cherry tomatoes
- cheese (cheddar, goat, feta)
- sweet corn
- beans (white beans or chick peas)
This delicious lunch (or light dinner) is a cross between two of our favorites: Shortcut Mini Tomato Pies and Potato Galette with Feta, Corn and Dill. Both are so good, and thumbs up material.
How to Make Whole-Wheat Mini Tomato Galettes
Roll out the dough. No time/energy/sanity to whip up dough from scratch? Use dough from the store. It’s just as tasty, every single time.
I use a wedge of cheese to measure the inside of each galette. This is about 3/4 of a slice.
Fold up the edges.
Mini Whole-Wheat Tomato Galettes
This recipe makes 4 galettes that are very filling for kids or adults.
Ingredients
2 pie crusts (use half a pie crust for each galette)
To make pie crust:
- 1 cup whole-wheat flour
- 1 1/2 cup all-purpose flour (plus more for rolling)
- 1 cup butter (2 sticks), cut into 16 pieces
- 1 teaspoon salt
- 2–3 tablespoons buttermilk
For the filling:
- 20 cherry tomatoes
- 4 slices cheddar cheese
- 1 cup sweet corn
- 1 cup white beans, drained and rinsed
- salt and pepper
- 1/2 cup feta cheese
- 1/4 cup cream or 1 egg, whisked
Instructions
Make the crust:
- In a large bowl, combine the butter, flours and salt. Use a pastry cutter or your fingers to combine the butter with the flour. Alternatively, use a food processor or even a standing mixer with the paddle attachment.
- Once the flour mixture looks like very coarse sand, add the buttermilk a little drizzle at a time.
- Mix until the dough makes a ball.
- Chill the dough for at least 20 minutes.
Assemble the galettes:
- Preheat the oven to 425 degrees F.
- Sprinkle a little flour on a clean surface. Roll out the dough to about 1/4 inch thick.
- Cut the dough into 4 pieces. (OR roll out four pieces separately.)
- Layer each galette with cheese, beans, corn cheese and tomatoes. Sprinkle with salt and pepper.
- Fold in the edges of the galettes. Brush only the edges with cream or a whisked egg.
- Bake for 20 minutes until the crust feels firm and golden brown on the edges.
Our whole-wheat mini tomato galettes go well with easy sides, like:
I love this whole-wheat crust but if you want a basic crust recipe, you can’t beat Sally’s Baking Addiction or Ina Garten’s Perfect Pie Crust.
These look so good. Just enough different to be fresh, but not toooo different. Can’t wait to try them!