<< 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 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!


Our customers say they eat healthier, feel better, save money, become inspired cooks, and even lose weight by joining the farm. Experience the joy of putting a delicious meal on the table by your own two hands. It's easy when the ingredients are this fresh and this good.


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 today, it's the gift to yourself that keeps giving back! 

"Because The Good Farm makes you feel GOOD!"

8112 Church Rd.
Germansville, PA 18053
Contact Us

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