1 pie crust
4 medium heirloom tomatoes
¼ tsp. salt
¼ tsp. freshly ground pepper
1 Tbsp. olive oil
1/3 cup fresh basil, torn, plus more for garnish
½ cup grated Parmisiano Reggiano. Plus 1 Tbsp.
1 large egg, beaten
Preheat oven to 400°. 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 (or use a frozen pie crust, thawed). Roll the pie crust until it is about 1/8 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 tomatoes in a slightly overlapping circular pattern until galette is filled. Fold edges over to form the crust.
Brush the crust with the 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 for 10 minutes before slicing. Serve hot or cold.
Serves 6 – 8
Pairs well with Iron Hub Barbera.
Adapted from Lodge Cast Iron