Tomato-Pimento Cheese Galette

Preheat the oven to 400°. Cut about 2 lb. tomatoes into ½" slices. (I like heirloom or beefsteak, but even cherry tomatoes work if you just slice them in half.) Sprinkle them on both sides with about 1½ tsp. kosher salt, then let them drain on paper towels for about 10 minutes.

Unroll a store-bought pie crust onto a parchment-lined baking sheet and trim about 1" off the corners, giving you a slightly rounder shape. Spread 1½ cups store-bought pimento cheese (I like Palmetto brand) on the crust, leaving a 1” border. Shingle the tomatoes on top of that, then crack a little black pepper, and casually fold up the edges. Bake until the crust is golden brown, 20–25 minutes.