Last week I shared my recipe for a Peach Galette in a cast iron skillet. Today I thought I’d share my Autumn Savory Galette just in time for the fall weather.
In case you’re not familiar with a galette it’s basically a free-form pie. You can create these on a parchment lined sheet pan or as I’ve done, in a cast iron skillet.
I have found that I prefer baking my galette’s in a cast iron skillet since it avoids the crust sticking to the bottom of the parchment if the juices should ooze out. There’s nothing more frustrating to me than having a beautiful galette come out of the oven that’s impossible to release from the surface. With my cast iron skillets it’s never an issue.
You can in fact remove the galette from the cast iron, but I tend to bring the entire galette in the skillet to the table for serving.
Since I had leftover pie crust from last week I knew I needed to use it before it would be too late. I stopped by Whole Foods to see what fall veggies were on hand to create an Autumn Savory Galette.
If you’ve been a follower of At Home with Vicki Bensinger then you know I love making Tomato Jam. It is so delicious that once made it doesn’t last long.
Jams are ideal for sealing in the base of a pie crust so I thought it would be perfect adding a touch of sweet & savory to the galette. However, I also wanted to insure nothing oozed out of the bottom of my crust so I opted to add a layer of shredded Gruyere cheese on the bottom, then top with the Tomato Jam.
Gruyere cheese at first bite tastes a bit fruity, then earthy and nutty. I was definitely satisfied with my selection.
To top it off I sauteed shiitake mushrooms in shallots & garlic, then adding in butternut squash. Once I laid it all out on my pie crust I drizzled goat cheese on top with Arugula.
I’m not sure what compelled me to use Arugula especially when it was going to be baked for 30+ minutes, but I did. The Arugula was unrecognizable and shriveled up, but oddly I could distinguish the flavor.
My Autumn Savory Galette was a HUGE hit. The blend of flavors was sensational and next to impossible to stop eating. I’m ecstatic when I create a dish that everyone loves.
Prepare the Tomato Jam a day ahead so it has time to set. Saute the veggies, then toss it all together in the pie dough and you’re good to go.
If you prepare my Autumn Savory Galette please tag it with #vickibensinger on Instagram.
Hungry for more? Savor these!
Tomato Jam, Pesto, & Ricotta Jar
Meyer Lemon Tart with a Layer of Chocolate
Tool Used to Make this Dish:
Lodge 10.25-inch Cast Iron Skillet
Wusthof Classic Ikon 7-inch Santoku