Ingredients

Scale

1 – 2 pie crusts
6 oz. goat cheese, softened
8 oz. Greek cream cheese (or Neufchatel), softened
1 – 3 cloves of garlic, chopped fine
2 – 3 strips of lean bacon, cooked and chopped or crumbled
A few fresh herbs, chopped fine (I used basil, dill & rosemary)
Fresh heirloom tomatoes and/or cherry tomatoes of various colors and sizes
For garnish: fresh basil leaves and/or snipped chives

Instructions

Preheat the oven to 350 F. Lay the pie crust flat on a pizza pan and set aside.
In a small mixing bowl, mix together the cheeses with the garlic and bacon, then add chopped herbs to taste. Spread a layer of this lovely cheese mixture over most of the pie crust, leaving a small edge to fold over.
Arrange tomatoes around the cheese, overlapping some slightly, maintaining that edge. Fold the edge of the crust over the tomatoes and cheese
Bake at 350 for about 45 minutes or until the crust is nice and golden brown. Let cool at least 15 minutes before cutting. Enjoy warm or at room temperature. Cover and refrigerate any leftovers.

Notes

You will have enough cheese mixture to make at least two galettes, possibly three, depending on how thick you spread it. Or use the scrumptious cheese mixture on crackers or tomato sandwiches or even pizza.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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