Tomato Galette

This free-form tomato tart with a cheesy filling has Southern influences.

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.