Ingredients :
Pie crust - 1 (14 oz) box (thawed)
All-Purpose flour - for dusting
Assorted tomatoes - 3 lb (sliced 1/4-inch thick)
Salt - 1 tsp.
Mayonnaise - 1/4 cup
Egg - 1 large
Egg yolk - 1
Hot sauce - 2 tsp. (optional)
Shredded cheddar cheese - 8 oz.
Crumbled blue cheese - 1/2 cup OR Feta/ Goat cheese can be used
Scallion - 3 (chopped)
Parsley - a handful (chopped)
Dill - a handful (chopped)
Black pepper - to taste
Cornmeal - 1 1/2 tbsp.
Fresh thyme sprigs - for garnish
Method of preparing the pie:
Flour a surface and roll the dough into a 13-inch circle.
Lay it on a
9-inch pie pan and trim the edges, leaving a 1/2-inch border.
Chill for 1 hour or freeze for 30 minutes.
Meanwhile, remove the
seeds from the tomato slices. Arrange them flat on a towel-lined tray,
sprinkle with salt and let sit to drain for 30 minutes.
Whisk together the mayonnaise, egg, egg yolk, and hot sauce (if
using).
Stir in the cheddar cheese, blue cheese, scallions, parsley,
dill, and black pepper.
Preheat the oven to 425°F. Sprinkle the cornmeal at the bottom of
the crust.
Pat the tomatoes dry and using only 1/3 of them, arrange a
flat layer on the cornmeal. Overlap the slices so they cover the entire
crust.
Top with 1/2 of the mayonnaise mixture and repeat- another layer
of tomatoes and then mayo mix.
Place the remaining tomatoes on top, pressing the last layer gently
into the mayo mixture.
Bake for 20 minutes.
Remove the pie from the oven and wrap just the edges of the crust
with foil.
Reduce the oven temperature to 375°F and bake 30 minutes
more, until the center is golden brown.
Let it set for 90 minutes. Garnish with thyme and serve.
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