Tomato Pie

Here's a Southern classic to add to your summer routine!  I go easier on the cheese than a lot of recipes do, but I really want to highlight those garden fresh summer tomatoes.  This also freezes well, so you can enjoy it in the dead of winter too!

Tomato Pie

Ingredients

• 1 pie crust
• 5-7 slicer tomatoes
• 1/3 cup fontina (Manchego or Havarti are good too)
• 1/3 cup Parmesan
• 1/2 cup mayonnaise
• 1 to 1 1/2 cups bread crumbs
• 1/2 cup basil leaves, chopped
• salt & pepper, to taste

Serves 4-6
Cook Time: 50 minutes

Blind bake pie crust according to package directions; meanwhile, slice tomatoes.  Line two baking sheets with paper towels and lay tomato slices on paper towels, sprinkle with salt and pepper, flip slices and sprinkle other side.  Allow tomatoes to drain for about 30 minutes, then press with more paper towels to help "ring out" some of the water.
Combine cheese and mayonnaise until they form a cohesive ball; press ball into "frisbee" shape to set on the top of pie.  
If oven has cooled, preheat to 350.  Sprinkle bottom of pie crust with 1/3 of the breadcrumbs, then shingle stack in tomato slices, then layer with 1/3 of the basil.  Repeat another layer of breadcrumbs, tomatoes, and basil twice (you should have three layers of breadcrumbs, tomato, basil; top with remaining tomatoes (this means a total of four layers of tomato slices - they can dome up in the center because this will cook down, but use your judgement).  Top with cheese/mayonnaise mixture and, finally, sprinkle with breadcrumbs.
Bake, covered, at 350 for 30 minutes, then uncover and bake for another 20 minutes.  This will be incredibly hot, so please cool for a minimum of 15 minutes before slicing into.