Rustic Mini Tomato Galettes

The beauty of galettes is that they don't have to be perfect, so put away those pastry fears. Topped with ripe tomatoes, fresh basil and tangy goat cheese, these single-serve versions are ideal for a light supper. If you'd like to make two large galettes instead, simply increase the baking time.

DOUGH

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1/2 cup unsalted butter, chilled, cut-up
1/4 cup plain nonfat Greek yogurt
1/3 cup cold water

FILLING

4 cups cherry tomatoes, halved
4 tablespoons olive oil, divided
2 tablespoons chopped fresh basil, divided
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 cup finely chopped onion
4 medium garlic cloves, minced
1/2 cup plain nonfat Greek yogurt
1 egg
1 tablespoon water
6 oz. soft goat cheese, crumbled

1. Combine flour, cornmeal and 1/2 teaspoon salt in medium bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-size pieces. Whisk 1/4 cup yogurt and 1/3 cup water in small bowl. Add to flour mixture; stir until dough begins to form. Shape into 10x5-inch rectangle; cover and refrigerate 1 hour or until firm.

2. Meanwhile, heat oven to 425°F. Combine tomatoes, 2 tablespoons of the oil, 1 tablespoon of the basil, 1 teaspoon of the salt and 1/2 teaspoon of the pepper on parchment paper-lined large rimmed baking sheet. Bake 15 to 20 minutes or until tomatoes are soft and slightly collapsed, stirring occasionally. Cool completely. 3 Meanwhile, heat remaining 2 tablespoons oil in small skillet over medium-high heat until hot; cook onion 2 to 3 minutes or until softened. Add garlic; cook 30 seconds or until fragrant. Place in small bowl; cool completely. Stir in 1/2 cup yogurt, remaining 1 tablespoon basil, 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. Whisk egg and 1 tablespoon water in small cup. Cut dough into 10 pieces. On lightly floured surface, roll each piece into 6-inch round; place on parchment paper-lined baking sheets. Spread 1 tablespoon of the yogurt mixture over each round leaving 1 to 1 ½-inch border. Place tomatoes, cut-side up, in center; sprinkle with goat cheese. Brush edge of dough with egg mixture. Fold dough over filling, overlapping to create pleats. Brush dough with egg mixture.

5. Bake for 20 to 25 minutes or until golden brown. Cool on wire rack 10 minutes; serve warm.

10 mini tarts

PER MINI TART: 305 calories, 19 g total fat (9.5 g saturated fat), 9 g protein, 25.5 g carbohydrate, 45 mg cholesterol, 555 mg sodium, 2 g fiber


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