Test Kitchen editor Rebecca Firkser introduced a miniature tomato galette recipe for Bon Appétit this month, delivering a savory handheld pastry inspired by Brooklyn’s famed Radio Bakery. Curated alongside senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic, the recipe highlights a black-pepper flaky pie dough paired with juicy summer produce.

Inspiration Behind the Savory Pastry

Designed as a portable version of the classic tomato sandwich, these individual galettes draw direct inspiration from the tomato croissant featured at Radio Bakery in Brooklyn. The base utilizes a buttery, flaky pie crust spiked with black pepper. A rich spread of garlicky Parmesan cheese and herb-enhanced mayonnaise coats the dough before being layered with thick slices of fresh, sun-ripened tomatoes, resulting in a dish that bridges the gap between artisanal tomato toast and fresh pizza.

Dough Versatility and Sizing Options

The underlying galette dough offers maximum flexibility for various baking formats, accommodating both savory vegetable toppings and sweet fruit fillings. While designed to yield eight individual mini galettes, the recipe adapts easily into two pie-sized round galettes or a single extra-large rectangular tart. Maintaining a uniform thickness of roughly ⅛ inch ensures even baking and consistent texture across all shapes and dimensions.

Customizing Flavors Across Recipes

The inclusion of cracked black pepper in the crust pairs surprisingly well with sweet fruits in addition to savory produce. However, home bakers can comfortably omit the pepper from the dough recipe when preparing traditional dessert variations.