A simple, minimal-ingredient preparation that's perfect for showcasing late summer tomatoes, but with a few touches -- such as a generous amount of cheese and whole-wheat flour in the crust -- that helps bump them up to full meal status. Perfect on its own, and especially paired with a green salad or summer slaw. The buttermilk and whole wheat flour give this crust stability and flexibility, so that it's a totally free-formed galette that shouldn't leak much in the oven. It's still a good idea to line your baking sheet with a silicone mat or parchment paper, just in case. The cheese and herb pairing in this recipe is totally flexible, so alter depending on your taste or what's available. It's a good idea to avoid cheeses with high moisture content like fresh mozzarella, though, because the tomatoes are already very wet. One last note, don't be afraid of the long baking time and high temperature; the tomatoes will release so much water that I've found consistently that this baking method is the best way to get crisp crust on top and bottom with bubbling and melty filling.

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