- 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.
nutrition information (per serving):
Calories (kcal): 430; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 11; Protein (g): 10; Monounsaturated Fat (g): 6; Carbohydrates (g): 42; Polyunsaturated Fat (g): 6; Sodium (mg): 860; Cholesterol (mg): 45; Fiber (g): 3.