Super Easy Savory Tomato and Cheese Galette

1. Preheat the oven to 400°. Cut 2-3 tomatoes into 1/3” slices. (I like heirloom or beefsteak, but even cherry tomatoes work if you just slice them in half.) Sprinkle them on both sides with kosher salt, then drain them on paper towels for about 10 minutes.
2. Unroll a store-bought pie crust onto a parchment-lined baking sheet. Spread about 3 ounces (or more if you like) of goat cheese or herbed cheese on the crust, leaving a 1” border.
3. Shingle the tomatoes on top of that, then add cracked black pepper, and fold and crimp the edges.
4. Brush crust with egg wash and sprinkle with salt.
5. Bake until the crust is golden brown, 20–25 minutes. If using goat cheese, season it with garlic salt. Drizzle the cooked galette with a bit of olive oil before serving if desired.