I love growing heirloom tomatoes; partly to preserve plant diversity, but mostly because they’re so pretty and SO flavor-y! Right now I have four different heirlooms ripening: Black Krim (dark purple with green shoulders), Hawaiian Pineapple (light yellow, sometimes with pink patches), Green Zebra (green with darker green stripes) and Valencia (orange). I found a recipe in a recent Prevention magazine that showcases both the pretty and the flavor of heirloom tomatoes–a super easy Galette!
- 1 refrigerated store-bought pie crust (or if you’re feeling ambitious, use your favorite pastry recipe)
- 1/2 cup part-skim ricotta
- 1/4 cup goat cheese, room temperature
- 2 TBSP pesto
- 3/4 pound assorted heirloom tomatoes, sliced
- 1 egg, slightly beaten
Preheat oven to 425F with rack in the center position
Unfold/unroll the pie crust and roll it into a 13-14 inch circle. Transfer to a baking sheet.
Mix cheeses together and carefully spread over crust, leaving a 1- to 1 1/2-inch border.
Distribute pesto evenly over the cheeses.
Arrange the different colored tomato slices over the pesto to make your galette pretty!
Fold edges up and brush the dough with egg.
Bake until golden brown, about 30 minutes.
Cut into wedges and serve.
This is the most amazingly yummy tomato dish I’ve ever eaten. It’s right up there with eating a tomato fresh from the vine, still warm from the sun. Really! Roasting them with the basil pesto really brings out the sweetness and intensifies the flavors of the tomatoes.
I pretty much knew I’d like this, and thought the boys would tolerate it….they loved it as much as I did! I think I may try the same recipe using a puff pastry instead of the pie crust next time….mmmmmm….yummy!