Heirloom Tomato Galette Lodge Cast Iron Recipes

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HEIRLOOM TOMATO GALETTE | LODGE CAST IRON



Heirloom Tomato Galette | Lodge Cast Iron image

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

Provided by Lodge Cast Iron

Categories     Baking Recipes Breakfast Recipes Entrée Recipes Side Recipes Vegetarian Recipes

Yield 6 - 8

Number Of Ingredients 8

1 of pie crust
4 of medium heirloom tomatoes
¼ teaspoon of salt
¼ teaspoon of pepper
1 tablespoon of olive oil
⅓ cup of fresh basil, torn, plus more for garnish
½ cup of grated Parmesan cheese, plus 1 tablespoon
1 of large egg, beaten

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Slice tomatoes to ¼ inch and place on a paper towel to draw out moisture. Season with salt and pepper.
  • Make a basic pie crust. Roll the pie crust dough until it is about ⅛ inch thick and 14 inches in diameter. Place dough into your 12 Inch 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.
  • 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.
  • Brush the crust with beaten egg and sprinkle with torn basil and 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.

HEIRLOOM TOMATO GALETTE WITH PECORINO



Heirloom Tomato Galette with Pecorino image

I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. -Jessica Chang, Playa Vista, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 6 servings.

Number Of Ingredients 7

1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt, divided
1/2 cup cold unsalted butter, cubed
1/2 cup sour cream
2 cups cherry tomatoes, halved
3 ounces pecorino Romano cheese, thinly sliced

Steps:

  • Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; cover and refrigerate until firm enough to roll, about 2 hours., Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes., Preheat oven to 425°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet., Place cheese slices over crust to within 2 in. of edge; arrange tomatoes over cheese. Fold crust edges over filling, pleating as you go and leaving center uncovered. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.

Nutrition Facts : Calories 317 calories, Fat 23g fat (15g saturated fat), Cholesterol 68mg cholesterol, Sodium 559mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

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