Fresh tomatoes take center stage in this cheesy tomato galette. Fill a skillet with the flavors of a Southern summer dinner. Your family will love the combination of juicy tomatoes and gooey cheese sauce!
A rustic spin on Southern tomato pie, that can easily be turned into a more traditional looking pie.
If you’re not sure what to do with tomatoes this summer, try my Southern version of a tomato galette. It’s tomato season and they’re everywhere, sweet and juicy all by themselves but even better when baked into a pie or a galette. This cheesy galette has it all, a cheesy mayonnaise mixture, sliced tomatoes and a flaky crust, all baked in a cast iron skillet or a pie pan.
I got the idea to make this in a cast iron skillet when I forgot to put a peach filled galette on a rimmed baking sheet. The juicy filling seeped out into my oven for a smoky sticky mess. Tomatoes are even juicier than peaches so I thought that baking it in a skillet would ensure that all the juices stayed in the pan and not in my oven!
Not only did the cheesy tomato filling stay together, but the cast iron helped the crust turn golden brown and flaky and my smoke detector didn’t go off, always a win in my house.
While the tomatoes are the highlight of this tomato galette recipe, the filling surrounding the tomatoes is amazing and would make my Southern mother-in-law proud.
What’s the secret to a Southern tomato pie or galette?
The one ingredient, other than tomatoes, that you must have in a Southern tomato pie or galette is mayonnaise. Where did this idea come from, well I can tell you it’s because any true Southerner loves a good tomato sandwich. The only other ingredient on a tomato sandwich is mayonnaise.
Ok, I just have to say, YUCK! While I’ve lived in the South since I was 5, I don’t like mayonnaise except in small doses or mixed with something else and Duke’s mayonnaise is a bit too tart for me. I’m a Hellmann’s girl. But I am certainly not putting an inch or so of mayonnaise on tomatoes and white bread, which is how you make a tomato sandwich.
But from that sandwich, which all other Southerners seem to love, is why you find mayonnaise in any tomato pie you sample in the South.
For this cheesy tomato galette there is mayonnaise, but it’s mixed with a bit of sour cream, cream cheese, cheddar cheese and gruyere. While the gruyere is not very Southern, it’s my favorite and creates the perfect balance of flavors in this galette.
What you’ll need
- Tomatoes – ripe and ready to eat. Choose your favorite. Use the smell test, a ripe tomato will smell like a tomato.
- Mayonnaise – I like Hellmann’s.
- Sour cream and cream cheese – these will make the best sauce.
- Cheese – gruyere and cheddar
- Fresh basil and garlic
- Pie crust – make it from scratch for the flakiest crust.
Step by step directions
A tomato Galette is easy to make and you don’t have to worry about making a pretty pie crust.
Step 1: Start by making a pie crust. You can use a plain pie crust or add some parmesan and black pepper to make it even better. If you’re in a pinch, of course you can grab one from the grocery.
Step 2: Slice your tomatoes, any type will work, I like to use a mixture, but any ripe tomato will be amazing. Now for a CRUCIAL step, lay out the tomatoes on a platter and salt them. This will draw out some of the juices, otherwise you’ll have tomato soup.
Step 3: While waiting on the tomatoes, combine your cheese mixture and roll out the pie crust and drape it over the skillet.
Step 4: Start your layers with half of the cheese mixture, then add the tomato slices.
Step 5: Top with the remaining cheese mixture and pull up the sides of the pie crust to partially cover the filling, then bake.
Step 6: The final but IMPORTANT step is that it needs to sit for about 30 minutes before eating. If you try to slice it right away, it will be one big gooey delicious mess. If you want pretty slices, be patient.
How do you make this into a pie
If you would prefer to make this into a pie instead of galette, you’ll need an additional step. Make the pie crust and then you’ll need to partially bake it before adding the filling. Just bake at 425º for 8 minutes with pie weights. Remove and let cool before assembling the pie. This will keep the crust from being soggy.
I’ve made this galette three times this week and after the third time, Mike and I both agreed we were done so I shared it with a friend. Normally when I’m experimenting with a recipe, I just freeze all the leftovers I have and eat them for lunch but, this is a dish that should be eaten the same day. The crust gets pretty soggy if it sits around for more than a day.
FAQs and tips
No, the tomatoes will make crust soggy, so it needs to be eaten the same day it’s made.
Yes, you can use low fat sour cream, cream cheese and mayonnaise.
Yes, but since the cast iron cooks differently than a glass pie pan, you’ll need to partially cook the pie crust.
Yes, you can assemble the galette inside a rimmed baking sheet and bake until golden brown.
Still have tomatoes on your counter, here are some recipes you might enjoy.
- Tomato Pie, for a heartier dish with faro and zucchini.
- Tomato Tart, great for an appetizer.
- Chicken with Mozzarella and Tomatoes, for when you have too many cherry tomatoes.
- Tomato Bourbon Jam, yum!
What can you serve with tomato pie
Of course you can make this a meal in itself, but if not cut it into smaller slices and serve with some of the following:
- Steak marsala
- Tequila chicken
- Southwest chicken
- Bourbon pulled chicken
- Ranch buttermilk grilled chicken
- Slow cooker ribs
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Cheesy Tomato Galette
- 11/4 cups flour
- 1 teaspoons sugar
- ½ teaspoon salt
- 10 tablespoons butter chilled and cubed
- ¼ cup parmesan cheese grated (optional)
- ½ teaspoon pepper
- ½ tablespoon apple cider vinegar
- ⅛ cup Ice cold water
- 2-3 ripe tomatoes sliced and salted
- 8 ounces cream cheese room temp
- ½ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons fresh basil
- 2 cloves garlic minced
- 2 cups cheddar cheese grated
- 2 cups gruyere cheese grated
- ½ teaspoon pepper
- Combine flour, sugar and salt in a food processor and combine. Add cold butter cut into 1 inch cubes and process until butter is pea sized. If adding cheese and pepper, add now. Pour in ice cold water and apple cider vinegar and process until just starting to come together. Dump onto plastic wrap and shape into a disc. Flatten slightly and refrigerate or freeze until ready to use.
- Preheat oven to 425º.
- Thinly slice tomatoes and place on a platter, sprinkle generously with salt and let sit while making the cheese filling.
- Place cream cheese in the bowl of an electric mixer and beat until smooth. Add mayonnaise, sour cream, garlic and fresh basil and mix until creamy. Add grated cheese and pepper and mix until just combined.
- Roll out pie crust and drape over the iron skillet. Add ½ of cheese mixture to the bottom of the pan. Drain the tomatoes and pat dry. Place on top of the cheese layer and top with spoonfuls of the remaining cheese mixture. Sprinkle with pepper.
- Bake for 30 minutes until the cheese is bubbly. Remove from the oven and cool on a wire rack for 30 minutes before slicing.
Barbara’s Tips + Notes
- If making this into a pie, partially cook the pie crust first. Place pie crust in pie pan and poke all over with a fork. Add parchment paper and pie weights. Bake for 8 minutes. Remove and let cool before assembling pie. It will need to cook for 45 minutes. If the crust begins to brown, cover with aluminum foil.
- Make sure that you let this sit for 30 minutes before serving.
- Try using a serrated knife to slice the tomatoes.
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