These mini tomato and mozzarella galettes are a perfect resource for quick dinners and casual meals.

There comes a time when good weather and light until late catch me sometimes without scheduled dinner. This is one of my wild cards because it's very fast and easy to prepare, because I pickle put almost everything I have in the fridge and because everyone at home likes it

They are prepared in 15 minutes and have all the flavor of the herbs, the freshness of the tomatoes and the softness of the seasoned cheese.

The base is a puff pastry dough, but bine could be a broken pasta or even a homemade pizza dough. The important thing is to bake it before you can enjoy the fresh un baked tomatoes.


  • 1 puff pastry
  • 30 ml of extra virgin olive oil
  • 1 sprig of fresh omero
  • 1 sprig fresh thyme
  • 300g tomatoes
  • 1 bunch of fresh basil
  • 2 fresh mozzarellas
  • 30 ml of extra virgin olive oil


We passed a roller over the puff pastry. This will help the puff pastry not go up when baked.

With the help of a kitchen ring or a glass, we cut circles about 15 cm in diameter.

We paint with the help of a brush with oil. Finely chop the rosemary and thyme and spread over the puff pastry. Pinch every puff pastry wafer everywhere.

Bake for 17-18 minutes at 200 degrees with heat up and down until the puff pastry is golden brown.

Meanwhile in a bowl we undo the mozarellas with our hands. Add some salt and pepper, some very chopped basil leaves and two tablespoons of extra virgin olive oil.

Cut the tomatoes into small wedges.

We put on each circle of puff pastry a layer of seasoned mozzarella and on top of the chopped tomatoes. We ended up with some chopped fresh basil and a little salt.

Tips and Tricks

  • Add some fresh onion
  • You can use cream cheese instead of mozarella
  • Difficulty: easy
  • Preparation time: 30 minutes
  • Servings: 9 mini galette

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