Tomato Pie

It is not a dessert pie- it's a garden fresh pie! I first had this pie when I lived in South Carolina. My husband went to sea with the Navy, my kids were in school, and I was feeling miserable. I was missing my honey. So I went on a walking tour of Charleston, ending at a small Bistro. It was a charming place that happened to serve Tomato Pie with a side of fruit and a lemonade for $5.00. Something I could afford! And oh my was it ever good! I'm fairly sure this wasn't their recipe, but I found one in an old cookbook and plan to enjoy it when tomatoes are in season.

• 1 refrigerator pie crust at room temperature
• 3 medium ripe tomatoes
• 1 ¼ teaspoons kosher salt, divided
• ½ cup mayonnaise
• 2 ounces cream cheese, softened
• 1 ½ cups shredded sharp Cheddar cheese, divided
• 1 large egg, lightly beaten
• 1 tablespoon all-purpose flour
• 1 large clove of garlic, minced
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground black pepper
• ¼ cup shredded Parmesan cheese
• 1 tablespoon thinly sliced fresh basil

1. Preheat oven to 400 degrees. 
2. Fit the pie crust into a 9-inch pie plate, pressing it into the bottom and up the sides. 
3. Fold crust edges under; crimp as desired. 
4. Place a piece of parchment paper over the crust in a pie plate, leaving a 3-inch overhang. 
5. Fill with pie weights or dried beans.
6. Bake in the preheated oven for 10 minutes. 
7. Carefully remove parchment paper and pie weights. 
8. Continue baking until the crust is light golden brown, 5 to 8 minutes more. 
9. Transfer to a wire rack; cool to room temperature, for about 30 minutes. 
10. Reduce oven temperature to 375 degrees F.
11. Meanwhile, slice tomatoes crosswise into 1/4-inch slices; arrange them in a single layer on paper towels. 
12. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. 
13. Pat tomato slices dry with paper towels.
14. Whisk together the mayonnaise and cream cheese until smooth. 
15. Fold in 1 ¼ cups of Cheddar cheese, the egg, flour, garlic, cayenne, black pepper, and the remaining 1/2 teaspoon of salt until combined.
16. Spread half of the Cheddar mixture into the pie crust. 
17. Layer with 1/3 of the tomato slices in slightly overlapping circles. 
18. Repeat the procedure with the remaining Cheddar mixture and another third of tomato slices. 
19. Top with remaining tomato slices in slightly overlapping circles. 
20. Sprinkle with Parmesan and the remaining 1/4 cup of Cheddar cheese.
21. Bake the pie in a preheated oven until the filling is set and the top is lightly browned, 30 to 35 minutes. Tent the crust with aluminum foil to prevent excess browning, if needed. 
22. Let stand for at least 30 minutes before serving. 
23. Garnish with thinly sliced basil before serving.

Now here's a simpler version:

• 1 baked and cooled pre-cooked pie shell (9")
• 1/4" thickly sliced tomatoes (probably 3-4 but you decide)
• green onions, thinly sliced
• 1 cup light mayonnaise
• 1 cup grated cheese of choice
• 1/2 cup softened light cream cheese

1. Mix the cheeses and mayonnaise, and keep at room temperature
2. Lay the tomatoes out between paper towels and lightly press our juices
3. Layer in the bottom of the pie crust and sprinkle with the onions, salt, pepper, or other spices of choice
4. Spread the cheese and mayonnaise mixture over the top
5. Bake at 350 for 30 minutes