Tomato Galette

By LFritz527

243 calories
7 g protein
20 g carbohydrates
1 g fiber
16 g fat
7 g sat fat
296 mg sodium

Ingredients

• 1 refrigerated pie crust
• 1/2 cup part-skim ricotta cheese
• 1/4 cup goat cheese
• 2 Tbsp pesto
• 3/4 lb assorted heirloom tomatoes, sliced
• 1 large egg slightly beaten

Preparation

Step 1

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