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PREP TIME: 15 MIN TOTAL TIME: 45 MIN SERVINGS: 6
1 refrigerated store-bought pie crust
1/2 c part-skim ricotta
1/4 c goat cheese, at room temperature
2 Tbsp pesto
3/4 lb assorted heirloom tomatoes, sliced
1 lg egg, slightly beaten
1 HEAT oven to 425°F with rack in center position.2 UNFOLD dough and roll into a 13" circle. Transfer to baking sheet. Mix cheeses together and spread over crust, leaving a 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.
3 BAKE until golden brown, about 30 minutes. Cut into wedges and serve.
NUTRITION (per serving)
243 cal, 7 g pro, 20 g carb, 1 g fiber, 16 g fat, 7 g sat fat, 296 mg sodium
PREP TIME: 15 MIN TOTAL TIME: 45 MIN SERVINGS: 6
1 refrigerated store-bought pie crust
1/2 c part-skim ricotta
1/4 c goat cheese, at room temperature
2 Tbsp pesto
3/4 lb assorted heirloom tomatoes, sliced
1 lg egg, slightly beaten
1 HEAT oven to 425°F with rack in center position.2 UNFOLD dough and roll into a 13" circle. Transfer to baking sheet. Mix cheeses together and spread over crust, leaving a 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.
3 BAKE until golden brown, about 30 minutes. Cut into wedges and serve.
NUTRITION (per serving)
243 cal, 7 g pro, 20 g carb, 1 g fiber, 16 g fat, 7 g sat fat, 296 mg sodium