Heirloom Tomato and Cheese Pie

This to-die-for rustic tart (or galette) is ideal for brunch, lunch, or a light supper with a green salad. The secret to keeping the crust from getting soggy despite all of the juicy, ripe tomatoes is to sprinkle a bit of semolina flour under them, where it will absorb the juice.

• 1/4 cup semolina flour
• 1 recipe Buttermilk Biscuit Dough
• All-purpose flour, for rolling
• 3 to 4 medium ripe tomatoes (1-1/2 lb. total), preferably heirloom, cored and sliced crosswise 1/4 inch thick
• Kosher salt
• 2 oz. coarsely grated Gruyère (about 2/3 cup using the large holes of a box grater)
• 1/3 cup mayonnaise
• 1/4 cup finely chopped mixed fresh herbs, such as parsley, basil, and chives
• 1 tsp. finely chopped fresh oregano or marjoram
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F.

Sprinkle a 12x17-inch sheet of parchment with 2 Tbs. of the semolina flour. On the semolina, pat the biscuit dough into a 5-inch round. Using a floured rolling pin, roll the dough into a 13-inch round, lightly dusting with all-purpose flour to keep the dough from sticking, if necessary.

Transfer the dough on the parchment to a large rimmed baking sheet. Sprinkle the remaining 2 Tbs. semolina flour over the dough, leaving a 1-1/2-inch border.

Arrange the tomatoes over the dough in two flat, slightly overlapping concentric circles, lightly salting each circle as you go.

Combine the cheese, mayonnaise, herbs, and 1/8 tsp. pepper in a small bowl. Dollop in generous tablespoons over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough as necessary.

Bake until the crust is golden-brown and the tomatoes are tender, 20 to 25 minutes. Let cool on a wire rack until warm, about 30 minutes, before cutting into wedges and serving. You can also serve it at room temperature.