Fresh Tomato Pie

I'm not sure how I missed eating a tomato pie in my lifetime, but now that I have eaten one, I love it! This pie makes good use of summer tomatoes. It's a little like eating fresh tomato pizza - the cheese mixture is like a hot cheese dip, and the tomatoes retain their shape, firmness, and juicy, tangy sweetness. When I first thought "tomato pie" I imagined it would be watery, but it isn't. It smells wonderful while baking and tastes good freshly baked as well as when it has cooled down!

I requested the recipe from @filisfay after she posted a photo of hers on Instagram. I halved the recipe and made a biscuit-type crust, added green onions and lemon thyme from my garden, and used a bit of pepper jack cheese along with cheddar. I'm thinking that additions of Gruyere as well as bacon would be good!

Fresh Tomato Pie
by “Filisfay” on Instagram, tweaked by me

Pre-baked pie crust (I didn't pre-bake mine and it was still great)
5 tomatoes, sliced 1/2 inch thick (I used 2 big beefsteaks for my 8-inch pie plate
Salt
1/4 cup fresh chopped basil or other fresh herb
2 cups shredded cheese, any variety
1 cup mayonnaise
1 teaspoon garlic powder
1/2 cup diced sweet or green onions (my addition)

Slice tomatoes, place in a colander, sprinkle salt over them, and let stand 10-15 minutes. (This is supposed to "pull water out" of the tomatoes") Blot tomatoes with paper towel and place in pie crust. Add basil on top of tomatoes. Mix together cheese, mayonnaise, onions, and garlic powder, drop in dollops over tomatoes and basil, and spread evenly, covering tomatoes. Bake at 350 degrees on bottom rack until cheese is bubbly and a little brown, about 30 minutes. Let stand at least 10 minutes before slicing. Store any leftovers in refrigerator or freeze in individual slices.

Pie Crust
1 cup self-rising flour
2 tablespoons shortening
1 tablespoon butter
1/4 cup plus 1 tablespoon milk
Cut shortening and butter into flour. Add milk & stir lightly with fork. Turn into floured board and knead a few times. Roll into circle for 8 or 9 inch pie.

I realize this may not look as good as it tastes, but trust me on this!