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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

The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for over 200 "farm share" members. 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!

 

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Germansville, PA 18053
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