Cheesy Tomato Galette
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!
Equipment
Ingredients
PIE CRUST
- 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
FILLING
- 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
Instructions
PIE CRUST
- 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.
FiILLING
- 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 Notes + Tips
- 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.
Nutrition
Calories: 507kcal | Carbohydrates: 25g | Protein: 17g | Fat: 38g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 530mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1193IU | Vitamin C: 3mg | Calcium: 419mg | Iron: 2mg