Summer Fresh Tomato Pie

It seems that the tomatoes from our garden always all ripen at once and I'm scrambling to use them in a variety of different ways. If you're up to your ears in garden fresh, sun-ripened tomatoes, then this dinner pie is a quick, easy summertime meal that highlights your fresh tomatoes and also fresh basil from your garden.

Ingredients for the Crust

2 cups flour

1/2 teaspoon salt

1 teaspoon sugar

2 sticks unsalted butter, cut into small pieces

1/4 cup ice water

Ingredients for the Filling

3 large ripe tomatoes - any variety you like - sliced thick, sprinkled with salt, left to drain in colander

Handful of fresh basil leaves, julienned

2 cups grated cheese blend of your choice (mozzarella, provolone, parmesan, cheddar, etc.)

1/2 cup mayonnaise (homemade if you're feeling ambitious)

Salt and pepper to taste

Cherry tomatoes and a sprig of basil for garnish, optional

To Make

Combine flour, salt, sugar and butter in food processor. Pulse until blended. Add ice water in slow steady stream pulsing just until dough holds together, about 30 seconds. Flatten dough into disc, wrap in plastic and refrigerate at least one hour.

Preheat oven to 450 degrees. Roll out dough and pat onto bottom and sides of tart pan. Bake crust for five minutes, then remove from oven and reduce heat to 400 degrees.

Arrange tomato slices over crust, sprinkle with basil. Mix cheese and mayo in small bowl, salt and pepper to taste. Spread evenly over the tomatoes and basil. Bake pie 30 minutes or until top is browned and bubbly.  Remove from oven and garnish with sliced cherry tomatoes and a sprig of basil.

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