Summer Tomato Pie

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This is a delicious main dish pie to make with some of your summer tomato bounty.  Unless you have very good tomatoes don't bother to make the pie.  I used two heirloom tomatoes from our CSA box which were quite large and filled the pie shell.

1 single 9-inch pie crust  (I used a frozen pie shell from Whole Foods which was very good)                                   
               
               
1/4 cup chopped fresh basil              
1/2 cup shredded Cheddar cheese
     

Note:  This is a very flexible recipe.  Feel free to use whatever kind of cheese or cheeses you have available.  I used 4 ounces of just one kind--not sure what it was.  This recipe is really all about the tomatoes.

Preheat oven to 400 degrees F.  Prick bottom and sides with fork. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.  Reduce oven temperature to 350 degrees F. 
Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top cheese layer.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.     

Adapted from Allrecipes.com

          


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