I’ve been into galettes lately…and crostatas…and pies…and tarts. Whatever you call them, I’m into anything that has a golden brown crust.
If you don’t know what a galette is, no worries. Neither did I until my savvy daughter-in-law made one for dinner. It’s pretty much like a crostata, which was also new to me until I made one last month. I looked up the difference between a crostata and a galette and here’s what Google said…
There’s no difference. They’re basically the same thing. Both are rustic pastries folded over a filling which can be savory or sweet. It’s their heritage which causes them to have different names. Crostatas are native to Italy, while Galettes originated in France. Kinda like twin brothers of a different mother. 🙂
Here’s what I know…this recipe was fun to create! You throw it together in layers which makes everything happen pretty fast (even though the recipe looks long). It starts with three types of cheese, followed by garden tomatoes, more cheese, and finally…caramelized onions. Fold in the edges of the crust and you’ve made a yummy galette…right in your cast iron skillet!
It sorta looks like a pizza, but it tastes more like a quiche. 🙂
For all you bakers out there…shut your eyes…’cause this galette skips all the dough slinging I don’t have time to do. As far as I’m concerned, refrigerated pie crusts were made by angels. Did you know they make them with butter now instead of lard? Precious Angels.
I think I mentioned in a post about flatbreads that I’m a tomato-loving girl…especially when those lovelies are paired with Duke’s mayonnaise. Well, this Skillet Tomato Galette is nothing short of spectacular if you also crave that combination. 🙂
I could go on and on about tomatoes, crusts, cheese and mayonnaise, but I better get to the recipe before I start drooling all over this blog. If you’re hungry enough to make this recipe, please leave a comment below and tell me what you think!Print
Skillet Tomato Galette is a delicious combination of three cheeses, tomatoes and caramelized onions wrapped in a pastry crust.
- 4 large tomatoes, sliced and salted
- 8 oz. cream cheese, softened
- 1/2 cup mayonnaise (I use Duke’s)
- 1/4 cup sour cream
- 1 tsp. dried basil
- 1/2 tsp. garlic, minced
- 2 cups sharp cheddar, shredded
- 2 cups swiss cheese, shredded
- 1 Tbsp. butter
- 1 large onion, diced
- 1/4 tsp. black pepper
- 1 refrigerated pie crust, unbaked
- Preheat oven to 425 degrees.
- Slice tomatoes, then layer in a pie plate. Salt each layer well. Set aside while making filling.
- In a mixer, beat cream cheese until creamy.
- Add mayonnaise, sour cream, basil, and garlic. Mix well.
- Fold in cheddar and swiss. Beat for 1 minute on medium speed. Set aside.
- In a cast iron skillet, melt butter and sauté onions until caramelized (about 5 minutes).
- Add black pepper to onions and turn off heat.
- Drain excess water from tomatoes.
- Roll out pie crust until it is large enough to drape over the sides of a cast iron skillet.
- Place pie crust in cast iron skillet.
- Spread half of cheese mixture over the bottom of pie crust.
- Layer tomatoes on top of cheese mixture.
- Drop other half of cheese mixture over tomatoes by spoonfuls.
- Spread caramelized onions over entire surface.
- Bake in 425 degree oven for 45 minutes, or until crust is golden brown.
Cool galette for at least 30 minutes before serving. This allows time for the juices to set.
This recipe goes well with my Lemon Butter Asparagus.
- Category: Main Dishes
- Method: Skillet
Keywords: tomato pie, galette, tomatoes, caramelized onions, cheese, swiss, cheddar, skillet meals