Gilding The Lily Heirloom Tomato Tart

• 1 your favorite recipe double pie crust
• 2 large or 6-8 small assorted heirloom tomatoes, peeled
• 1 pound good quality crabmeat, picked over, rinsed, drained and blotted
• 3 cups grated extra sharp cheddar, room temperature
• 1 cup plus 2-3 tablespoons mayonnaise
• 1 scant cup well-chopped onion
• 5 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

1. Slice tomatoes 1/2-3/4" thick and place on paper towels to drain well.
2. Divide the pie crust dough between two tart pans and bake per your recipe instructions until set, about 15-20 minutes.
3. Mix cheddar, 1 cp. mayonnaise, onion, basil, salt and pepper and set aside.
4. When the shells come out of the oven, set them aside to cool for about 10 minutes, then cover the bottoms with a thin coating of mayonnaise.
5. Spread the crabmeat evenly between the two shells.
6. Arrange the tomato slices over the crabmeat, covering as completely as possible.
7. Spread the cheddar mixture over the tomatoes.
8. Bake at 350 degrees 25-30 minutes. Cool at least 20 minutes before serving.

crust, tomatoes, crabmeat, cheddar, mayonnaise, onion, fresh basil, salt, freshly ground black pepper

Taken from food52.com/recipes/6003-gilding-the-lily-heirloom-tomato-tart (may not work)