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Preheat oven to 400 degrees.
When cutting the tomatoes, it’s easiest to cut the tomato in half vertically and use “half slices” which layer better.
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.
Roll crust to roughly a 12” circle on parchment paper. Slide onto a baking sheet (still on parchment).
Spread cheese snd herbs on crust, leaving space all around edges—about 1.5 inches. Season with pepper.
Arrange tomatoes on top, and fold border over the edge of the tomatoes (rough fold is fine-baking will make it rustic!)
Beat egg with 1 tablespoon water; brush onto crust.
Bake on middle rack until the crust is golden and the tomatoes are tender—about 30 minutes.
Let cool for 5 minutes, then serve. Delicious with a light summer salad!