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Tomato Galette

1 pie crust

1/2 cup ricotta cheese

1/4 cup goat cheese, room temperature

2 TBS pesto

3/4 pounds assorted tomatoes, sliced

1 lg egg, slightly beaten

 

Heat oven to 425 degrees with rack in center position.  Unfold dough and roll into a 13" circle. Transfer to baking sheet.  Mix cheeses together and spread over crust, leaving 1 1/2" border.  Distribute pesto and tomatoes evenly on top.  Fold edges of dough over tomatoes, leaving center exposed.  Brush top of dough with egg.  Bake until golden brown or about 30 minutes.  Cut into wedges and serve.

Recipe from Prevention magazine September 2011