Entrees

Heirloom Tomato Galette

Lodge Cast iron / March 1, 2019

Showcase your fresh tomatoes in this stunning cast iron skillet galette that's just as delicious as it is beautiful.

Prep Time

10 minutes

Cook Time

45 minutes

Servings

6-8

Ingredients

  • 1 pie crust (make your own using this recipe!)
  • 4 medium heirloom tomatoes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 1/3 cup fresh basil, torn, plus more for garnish
  • ½ cup plus 1 tablespoon grated parmesan cheese
  • 1 large egg, beaten

Preparation

  1. Preheat the oven to 400 degrees F.
  2. Slice tomatoes ¼-inch thick and place on a paper towel to draw out moisture. Season with salt and pepper.
  3. Roll the pie crust dough until it is about 1/8-inch thick and 14” in diameter. Place dough into skillet (the edges should hang over quite a bit). Brush the bottom of the pie dough with olive oil and sprinkle with ½ cup parmesan cheese and torn basil.
  4. Starting in the center, place tomato slices in a slightly overlapping circular pattern until galette is filled. Fold the edges over to form the crust. 
  5. Brush the crust with beaten egg and sprinkle with remaining parmesan cheese. Bake until the crust is golden brown and the tomatoes are bubbly, about 45 minutes. Let cool 10 minutes before slicing. Serve hot or cold.

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Heirloom Tomato Galette

By Lodge Cast iron

Prep Time: 10 minutes

Cook Time: 45 minutes

Servings: 6-8

Ingredients

  • 1 pie crust (make your own using this recipe!)
  • 4 medium heirloom tomatoes
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 1/3 cup fresh basil, torn, plus more for garnish
  • ½ cup plus 1 tablespoon grated parmesan cheese
  • 1 large egg, beaten
Heirloom Tomato Galette

Preparation

  1. Preheat the oven to 400 degrees F.
  2. Slice tomatoes ¼-inch thick and place on a paper towel to draw out moisture. Season with salt and pepper.
  3. Roll the pie crust dough until it is about 1/8-inch thick and 14” in diameter. Place dough into skillet (the edges should hang over quite a bit). Brush the bottom of the pie dough with olive oil and sprinkle with ½ cup parmesan cheese and torn basil.
  4. Starting in the center, place tomato slices in a slightly overlapping circular pattern until galette is filled. Fold the edges over to form the crust. 
  5. Brush the crust with beaten egg and sprinkle with remaining parmesan cheese. Bake until the crust is golden brown and the tomatoes are bubbly, about 45 minutes. Let cool 10 minutes before slicing. Serve hot or cold.

Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/heirloom-tomato-galette