‘Tis officially the season of tomatoes, burrata, and basil – so what better way to celebrate that than with Mini Galettes! Whenever I see the beautiful ensembles of colourful tomatoes come out, my mind can’t help but race with all the possible recipes I could make with them! For these rustic mini galettes, I was inspired by just that, and from there, thought there was no better accompaniment than burrata & prosciutto, naturally. Oh and not to mention, roasted garlic and fresh basil to really put these over the top!
Now, let’s talk dough. This is by far, my absolute favourite savoury pastry dough. The sour cream adds not only a richness to the dough but also a balancing acidity that makes it the perfect vehicle for just about any savoury galette (or pie for that matter) that you would want to make. It’s easy to make, with only a few steps that you’ll for sure want to follow (like keeping the ingredients cold at all times), but other than that, this is a super easy, fail-safe dough for you to have in your back pocket!
Now when it comes to the art of galette making, I like to stick to one rule and one rule only: no galette should look like any other galette! The whole appeal of a galette (as opposed to a tart or pie for example) is the ‘rusticness’ of it. I like to picture the first ones being enjoyed somewhere on the French countryside, with freshly picked produce from that day and a grandma’s hands covered in flour. No galette is alike and that’s the beauty in it – it shows it was made with love, with your bare hands, and there’s something so beautiful in that – y’know? So the lesson here is, don’t stress out if all your mini galettes look a little different and are imperfect because that’s just how they are supposed to be!
Lastly, let’s talk serving! Since these mini galettes are meant to be shared, I love serving them on a beautiful platter, such as this Nautical stripe cheese board from Williams Sonoma, that allows the colours of the galette to really pop. The beautiful cloth Provence napkins also from Williams Sonoma added to the overall “French rustic elegance” theme I was going for here, and they happen to be hand-screened, just like our handmade galettes, so this really couldn’t be a better pairing if you ask me!
Recipe (Makes 8 mini Galettes)
- Savoury Sour Cream Galette Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/2 cup cold full-fat sour cream
- 4 teaspoons freshly squeezed lemon juice
- 1/2 cup ice water
- 1 head of garlic
- ~ 1-2 tbsp olive oil
- ~ 16 multi-coloured baby tomatoes
- 125g Burrata cheese (about 1/2 a standard ball)
- 8-10 leaves of basil
- 8 slices prosciutto
- Egg wash: 1 egg, 1 tbsp cream or milk
- Maldon salt to taste
- To make the dough, in a medium bowl, whisk together the all purpose flour and salt. Add in the cold cubed butter and toss in the dry flour mixture, until lightly coated and gently break apart any pieces that stick together.
- Use a pastry cutter (or a bench scraper works too) to cut the butter into the flour until the mixture resembles coarse texture and the butter pieces are about the size of a chickpea.
- In a separate bowl, whisk together the sour cream, lemon juice, and ice water. Create a well in the flour mixture and add the wet ingredients. Stir with a spatula until the dough begins to clump together. Transfer the dough to a lightly floured countertop and use your hands to press and knead the dough gently until it comes together. You want to work quite quickly as you want the butter to stay cold and chunky; this is what makes it flaky. The dough will seem like it doesn’t come together until all of a sudden – it does!
- Flatten into a thick disk, cover tightly with plastic wrap, and refrigerate for a minimum of 1-2 hours – or until chilled and relatively firm.
- To make the filling: preheat the oven to 400F. Cut the top off the garlic until the cloves are just exposed and drizzle with olive oil. Wrap in aluminum foil and roast for about 45 minutes, until golden and the cloves appear caramelized. Allow to cool completely, then using your finger, press out about 4-5 cloves into a small bowl. Drizzle in about 1/2 tbsp oil and using the back of a fork, crush and stir until it forms a slight paste and set aside. Reserve remaining garlic for another use.
- Next, while the dough chills, drain the tomatoes by slicing in half, sprinkle with kosher salt then lay cut-side down on a paper towel or piece of parchment paper. Drain until ready to assemble.
- Once the dough is chilled, roll out and cut into small circles using a 5.5 – 6 inch cookie cutter. If you don’t have a cutter this size, use the same size rim of a mixing bowl instead. Re-roll the dough scraps until all the pie dough is used. You’ll have 8 total. Work quickly because the dough becomes delicate the longer it sits at room temperature so as you roll them out, pop them into the fridge until ready for baking.
- To fill and assemble: Spoon about 1 tsp of the roasted garlic mixture into the center of each dough round, followed by 4 slices of tomatoes and a slice of prosciutto. Gently and tightly fold the edges up over the filling, leaving the centre exposed. Make sure the mini galettes are tight and compact so they don’t unfold themselves or lose shape while baking. (This has happened to me before so if it does, don’t fret, just pull it out quickly and reform).
- To make the egg wash, whisk together the egg and cream then brush over the edges of each galette.
- Bake in the 400F preheated oven on the centre rack for about 22-28 minutes, until edges are slighted browned. The filling will have shrunk slightly, leaving the perfect openings for the burrata and basil, so fill in the gaps with dollops of burrata and basil leaves. Sprinkle with maldon salt and enjoy! You can also drizzle with some balsamic vinegar too, but if you’re enjoying it this way, make sure to eat right away! Bon Appetit!