Step 1

Preheat oven to 400 degrees.

Step 2

When cutting the tomatoes, it’s easiest to cut the tomato in half vertically and use “half slices” which layer better.

Step 3

Spread tomato slices on paper towels and lightly sprinkle with salt. Let sit 20 to 30 minutes while oven preheats and you prepare crust. Blot occasioally with paper towels.

Step 4

Roll crust to roughly a 12” circle on parchment paper. Slide onto a baking sheet (still on parchment).

Step 5

Spread cheese snd herbs on crust, leaving space all around edges—about 1.5 inches. Season with pepper.

Step 6

Arrange tomatoes on top, and fold border over the edge of the tomatoes (rough fold is fine-baking will make it rustic!)

Step 7

Beat egg with 1 tablespoon water; brush onto crust.

Step 8

Bake on middle rack until the crust is golden and the tomatoes are tender—about 30 minutes.

Step 9

Let cool for 5 minutes, then serve. Delicious with a light summer salad!