Tomatoes and basil are a great August addition to Piper Davis's seasonal galette. Read more about the galette, "pie's rustic kissing cousin," here.

SEASONAL SAVORY GALETTE
From Piper Davis, Co-owner and Cuisine Manager, Grand Central Bakery
Yields one 12-inch tart, or 8–10 servings

1 lb All-Butter Flaky Pie Dough or your favorite flaky pie or tart dough
2–3 medium-size onions (1 1/4 lbs), thinly sliced
2 Tbsp extra-virgin olive oil
2 tsp kosher salt
1/4 cup cream
1 egg

1. Heat the olive oil in a large, heavy sauté pan or skillet over medium-high heat. When it is hot, add the onions, sprinkle them with salt, and cook until they release some liquid and begin to develop a few dark spots, about 5 minutes. Reduce the heat and continue cooking until the onions are soft and toasty brown, 35 to 45 minutes. Try not to stir too often during the caramelizing process; instead, give the pan a good shake every 5 minutes to redistribute the contents. Allow the onions to cool, check the seasoning, and add more salt if necessary.

2. Whisk the cream and egg together and fold in the cool onion mixture. Add seasonal ingredients of your choice to the onion base. Depending on the ingredients you add, they can be introduced raw (thinly sliced tomatoes, zucchini and asparagus) or partially cooked (eggplant, potatoes and winter squash). If 40 minutes in the oven is enough to achieve the desired texture, don’t worry about cooking them beforehand.

3. Preheat the oven to 375 degrees (350 for a convection oven). On a lightly floured surface, roll the dough into a 14–16-inch diameter circle, 1/8-inch thick. Fold the circle in half and then in half again, and transfer it to a baking sheet lined with parchment paper or a silicone baking sheet (Silpat).

4. Spread the filling (about 2 cups) over the pastry, leaving a 3-inch border. Fold the border up over the filling, allowing the dough to fold over on itself, or pleat, as you lift it. It should pleat about 8 to 10 times as you work your way around leaving you with an octagonal shape. If you have time, chill the galette for 20 minutes or bake immediately in a 375-degree oven (350 for a convection oven) until the filling is bubbly and the crust is deep golden brown, 40 to 45 minutes.