Tomato Pie

• 4 Tomatoes, Large
• 1 whole 9" Pie Shell, Baked
• 3 Tablespoons Parmesan Cheese, Finely Grated
• 3 Tablespoons Chopped Shallots, Divided
• 4 ounces, weight Cheddar Cheese, Grated
• 3 ounces, weight Havarti Cheese, Grated
• 6 Tablespoons Mayonnaise
• 1-1/2 teaspoon Frank's Hot Sauce
• 1/4 cups Basil, Finely Sliced Or Chiffonade
• Salt And Pepper

1. Preheat oven to 350u0b0F.
2. Cut tomatoes in half and lightly squeeze to remove excess juice and seeds. Slice tomatoes and place in a single layer on a couple layers of paper towels. Sprinkle with salt and let sit for about 20 minutes, to get rid of excess moisture.
3. Once your pie shell is cooked and still hot from the oven, cover the bottom with Parmesan cheese and 1/2 of the shallots. Let cool.
4. In a medium bowl, mix together the grated cheddar and Havarti cheese, mayonnaise, hot sauce, and a sprinkling of salt and freshly ground black pepper.
5. Layer 1/2 the tomatoes into the pie crust, cover with remaining shallots and 1/2 the basil. Repeat with the remaining tomatoes and basil.
6. Spread the cheese mixture over the top of the pie, place in the oven and bake until browned and bubbly, 35-50 minutes. Cover crust edge with foil during cooking to protect from over browning, if needed.

tomatoes, pie shell, parmesan cheese, shallots, cheddar cheese, cheese, mayonnaise, ubc, salt

Taken from tastykitchen.com/recipes/sidedishes/tomato-pie-9/ (may not work)