If you want a savory bakery-style treat that’s high in protein and bursting with Mediterranean flavor, these mini galettes are it!
Flaky store-bought puff pastry is molded into mini pie dishes and stuffed with a rich filling of caramelized onions, oven-roasted peppers, garlic, herbs, and tender tuna. Topped with sweet, blistered cherry tomatoes roasted right alongside the peppers, these mini pastries deliver the ultimate balance of rich, flaky, and fresh textures.
Prep time, Cook time, Servings
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 8 mini galettes (2 servings)
Ingredients
For the Flaky Pastry Base
1 sheet store-bought puff pastry, thawed and cut into 4 rounds
For the Roasted Veggies
3 medium green bell peppers (or sweet peppers), drizzled with olive oil
1 cup cherry tomatoes
1 tbsp olive oil
Salt & black pepper, to taste
For the Tuna & Caramelized Pepper Filling
1 large red onion, thinly sliced
1 tbsp olive oil (for caramelizing onions)
1 clove garlic, minced
2 can tuna in water, drained
Seasonings: ½ tsp paprika, 1 tsp dried basil, salt, & black pepper
2 tbsp fresh parsley, chopped
For Garnish
Fresh parsley leaves
Step-by-Step Instructions
1. Roast the Peppers & Tomatoes 🫑
Preheat your oven to 400°F (200°C). Place the whole green peppers on a baking sheet lined with parchment paper and drizzle with olive oil. In a small baking dish, toss the cherry tomatoes with 1 tbsp olive oil, salt, and black pepper. Bake both for 15–20 minutes until the peppers are charred/tender and the tomatoes are blistered and juicy. Once cool enough to handle, peel, seed, and chop the roasted peppers.
2. Caramelize & Build the Filling 🧅
Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced red onion and cook slowly until golden brown and caramelized. Stir in the minced garlic, chopped roasted peppers, drained tuna, paprika, dried basil, fresh parsley, salt, and black pepper. Sauté for 2–3 minutes until well combined and fragrant, then remove from heat.
3. Assemble the Galettes
Press the puff pastry rounds into mini tart molds or tartlet tins, letting the edges dock neatly against the sides. Fill each dough cup generously with the savory tuna and pepper mixture.
4. Bake to Golden Perfection
Bake at 400°F (200°C) for 15–18 minutes until the puff pastry edges are puffed, crisp, and deep golden brown.
5. Top & Serve ✨
Carefully top each baked galette with the roasted blistered cherry tomatoes and a scatter of fresh parsley. Serve warm while the pastry is perfectly flaky!