Tomato Galette

Salting the tomatoes in advance helps them to release their juices. Jennifer McGruther

A galette is a rustic, free-form tart. This version takes a cue from traditional Southern tomato pie with a cheesy filling dotted with green onions. The trick is to salt the tomatoes in advance, encouraging them to release their juice. It concentrates the tomatoes flavor while preventing the filling from curdling.

Serves about 8

• 4 medium tomatoes, sliced 1/4-inch thick
• 1 1/2 teaspoons fine sea salt
• 1/2 cup mayonnaise
• 1 teaspoon all-purpose flour
• 1 cup shredded Cheddar cheese
• 6 green onions, sliced thinly
• 1 (12-inch) prepared pie crust
• 1 egg yolk
• 2 tablespoons water

Line a dinner plate or platter with two layers of paper towels. Arrange the tomatoes on the paper towels and generously sprinkle the tomatoes with sea salt. Let them rest for 1 hour at room temperature, and then press an additional paper towel over them to mop up any excess juice.

Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.

Roll out the prepared pie crust into a 12-inch round and transfer to the baking sheet.

In a small bowl, stir together the mayonnaise, flour, cheddar cheese, and sliced green onions. Spoon the mayonnaise mixture onto the prepared pie crust, leaving a 1-inch border. Arrange the tomato slices over the mayonnaise mixture, then carefully fold the edge of the pastry over the filling by 1 inch.

In a small bowl, whisk the egg yolk with the water until fully combined. Brush the egg yolk mixture over the pastry.

Bake the galette at 375 degrees F for 40 to 45 minutes, or until the pastry is crisp and the filling is cooked through. Allow the galette to cool to room temperature before slicing and serving. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.