A delicious Tomato Pesto Galette featuring heirloom tomatoes, Roth Chèvre, and a prepared pie crust. This dish is perfect for a beautiful end of September lunch or dinner, garnished with fresh basil.
1: Sprinkle tomatoes with salt and let rest for 30 minutes.
2: Drain tomatoes on paper towels to absorb moisture and pat dry.
3: Place prepared pie crust on a baking sheet and spread to form a 12" circle.
4: Spread a thin layer of Roth Chèvre as the first layer, then top with prepared pesto.
5: Overlap tomato slices on top of the pesto layer.
6: Fold over and pleat the pie crust to form a galette crust.
7: Brush crust with an egg white wash.
8: Bake in a 400° oven for 30 minutes.
9: Cool and top with dollops of Roth Chèvre and sprinkle with basil ribbons.
