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Ingredients
-
1 1/2
cups halved cherry tomatoes
-
1
cup part-skim ricotta cheese
-
2
tablespoons finely chopped fresh basil leaves
-
1
teaspoon finely chopped fresh thyme leaves
-
1/2
teaspoon salt
-
1/4
teaspoon garlic powder
-
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
-
1/3
cup shredded Parmesan cheese
-
1
egg white, beaten with 1 tablespoon water
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-
Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.
-
Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.
-
Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese.
-
Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.
-
To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.
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230
Calories
13g
Total Fat
8g
Protein
20g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size:
1 Wedge
- Calories
- 230
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 510mg
- 21%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 8g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 6%
- 6%
- Calcium
- 20%
- 20%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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","servingSize":"1 Wedge","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/sGyRc17_S0KeE5Yk3mREKg_webp_base.webp?v=e64d7243\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/sGyRc17_S0KeE5Yk3mREKg_webp_base.webp?v=e64d7243\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/sGyRc17_S0KeE5Yk3mREKg_webp_base.webp?v=e64d7243\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Roasted Tomato and Herbed Cheese Galette"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Apr 18, 2019"}},"ingredientGroups":[{"ingredients":[{"quantity":"1 1/2","description":"cups halved cherry tomatoes"},{"quantity":"1","description":"cup part-skim ricotta cheese"},{"quantity":"2","description":"tablespoons finely chopped fresh basil leaves"},{"quantity":"1","description":"teaspoon finely chopped fresh thyme leaves"},{"quantity":"1/2","description":"teaspoon salt"},{"quantity":"1/4","description":"teaspoon garlic powder"},{"quantity":"1","description":"crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box"},{"quantity":"1/3","description":"cup shredded Parmesan cheese"},{"quantity":"1","description":"egg white, beaten with 1 tablespoon water"}]}],"steps":[{"description":"Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/8jFOwx9mjUims11My__xbQ_webp_base.webp?v=5e198964\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/qT08EFCKpkCzZPWFUMJilw_webp_base.webp?v=70177e7b\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese. ","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/DBBN2IBIz0mCR_F4cDS3Fw_webp_base.webp?v=05ac4951\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/dSpZHbhBb0SryidrqsvkSA_webp_base.webp?v=066a68b6\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/DsPkt-Y1oEaKHkyzNXorYg_webp_base.webp?v=bfd4c869\u0026t=51a43a57af4046789e5a7f20567b1195"}],"tips":[{"title":"","description":"Ricotta is an Italian fresh cheese made from sheep, cow, goat or buffalo\u0027s milk whey left over from the production of cheese. 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