Tomato & pesto mini-galettes

All of you who have been helping me through the past few month/s know what I am talking about here - and so do all those (on a quite different level) who watched me prepare these canapés for Jeanne's birthday party last weekend... how can it be that the length of cucumbers and the radius in which bananas curl (I am sure that there is some official, technical term for this which I am blissfully unaware of) are excruciatingly regulated by EU officials, but ovens across Europe can still behave in whichever way they like???

Pink Martini
"Hang on Little Tomato"

The sun has left and forgotten me
It’s dark, I cannot see
Why does this rain pour down
I’m gonna drown
In a sea
Of deep confusion

Somebody told me, I don’t know who
Whenever you are sad and blue
And you’re feelin’ all alone and left behind
Just take a look inside and you will find

You gotta hold on, hold on through the night
Hang on, things will be all right
Even when it’s dark
And not a bit of sparkling
Sing-song sunshine from above
Spreading rays of sunny love

Just hang on, hang on to the vine
Stay on, soon you’ll be divine
If you start to cry, look up to the sky
Something’s coming up ahead
To turn your tears to dew instead

And so I hold on to his advice
When change is hard and not so nice
You listen to your heart the whole night through
Your sunny someday will come one day soon to you.

There's not much to say about these canapés except that they're incredibly easy to make and very delicious - so just download this song (Pink Martini are one of my favourite bands) here and enjoy...

Tomato & pesto mini-galettes
(makes  40)

375g ready-rolled puff pastry
40 cherry tomatoes

For the pesto:
35g basil leaves
1 clove garlic (crushed)
55 ml olive oil (the best you can find)
100 g parmesan (finely grated)
juice of half a lime
pepper

Preheat your (fan-assisted) oven to 220 C.
Using a pastry cutter of ca. 4 cm diameter, cut 40 bases out of the ready-rolled puff pastry. Arrange on a baking tray lined with non-stick baking parchment and prick each base about 2-3 times with a fork to prevent it from rising too much.
To prepare the pesto, place all ingredients for it in a food processor and pulse until combined to a smooth, thick paste.
Cut the cherry tomatoes into slices, allowing for 3-4 slices per galette. (I usually discard the tops and tails, so I can arrange the slices more neatly - you can use them in a salad instead.)
Arrange 3-4 tomato slices on each canapé, like a rosette, then place in the oven and bake for ca. 10 minutes, until golden brown and crisp.
Take out the galettes, top each with half a teaspoon of the pesto and serve immediately.

Comments

[sprite]

I'm a big fan of Pink Martini too. Great combination of recipe and music!

[Dianka]

I will definitely be making these as I entertain this weekend! Thank you! Check out my new food blog at:

http://na-zdravi.blogspot.com/

[David]

Nice recipe, but I'd add a bit of Neal's Yard cheese on top, or melting below.

[Pille]

Nice canapes, Johanna! I think you should rename your blog as the Canape Queen :-)
Pink Martini is great, though sadly I missed their gig in Edinburgh few months ago..

[Ivonne]

Those are wonderful! I can't wait for tomato season here in Toronto so that I can try them!

[Pille]

Johanna - I've just bought 'hang on little tomato' from Amazon, so now I can listen to the tomato song while making your tomato mini-galettes:)

[Megan]

I just made these and they were fantastic! Thanks for a great yet simple recipe! I posted them on my blog, too, giving you credit, of course. Thanks again!
Megan

[SFP]

I just made an old favourite similar to this for a wine do and placed a dollop of quince paste under the tomatoes, which gave it a slight sweetness and crumbled feta on top, for the salt factor. They went like hot cakes, or warm galettes anyway...