Slice 5 – 6 medium tomatoes (or 3 – 4 large ones) horizontally, discarding tops and bottoms. Set in a collinder in a slingle layer and sprinkle with salt. After 10 minutes, turn the tomato slices over, and salt the other side. This allows excess liquid to drain and keeps the pie crust from getting soggy.
3-4 Green Onions, sliced
About 12 Fresh Basil Leaves, chiffonade (I think this would be great with any number of spices, or a mix of fresh herbs, so feel free to experiment with different flavors)
1 cup of Mayonnaise
2 cups shredded cheese (I used a Cheddar/Jack blend)
Salt and Pepper to taste (keeping in mind that cheese and mayonnaise are salty & you’ve already salted the tomatoes)
Pierce the bottom of the pie crust with a fork in several spots to prevent shrinking. Bake for 10 minutes.
In the partially baked pie crust, layer:
Top with Mayonnaise & Cheese mixture.
Bake for 30 – 35 minutes. If crust is browning too quickly, you can cover the edges with foil and continue baking until top is lightly browned.