<< Back

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

The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for a CSA (Community Supported Agriculture) and farmer's market. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!


Many customers say they eat healthier, feel better, learn to cook new things, save money, and even lose weight by joining the farm. We are all connected to farming, as we are all eaters. Experience seasonal eating. Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life. Become a CSA member or visit The Good Farm at the Trexlertown Farmer's Market. Because "it's all GOOD!"


"Eating is an agricultural act" - Wendell Berry

8112 Church Rd.
Germansville, PA 18053
Contact Us

This page was created using the Small Farm Central web development service. Administrator Login