Use that Summer bounty for a beautiful end of September lunch or dinner with the best Roth Chèvre Galette you have ever tasted! ☺️Tomato Pesto Galette☺️ 2 heirloom or local tomatoes sliced into 1/4” slices 1 prepared refrigerator pie crust 1/4 cup Roth Chèvre 2-3 tbsp prepared pesto Basil for garnish Egg white wash Sprinkle tomatoes with salt and let rest for 30 minutes. Drain tomatoes on paper towels to absorb moisture and pat dry. Place prepared pie crust on a baking sheet and spread to form 12” circle. Spread thin layer of Roth Chèvre as first layer and top with prepared pesto. Overlap tomato slices on top of pesto layer. Fold over and pleat pie crust to form galette crust. Brush crust with egg white wash and bake for 30 min in 400° oven. Cool and top with dollops of Roth Chèvre and sprinkle with basil ribbons. ✨Homemade Pesto Recipe ✨ One big bunch of basil 6 garlic cloves 1 cup grated parmesan cheese 1 cup olive oil Wash basil thoroughly and set out to dry. Remove stem...