Southern Heirloom Tomato Pie

Servings: 10

• 1 unbaked Pie Crust, store-bought or homemade
• 4-5 large Tomatoes, sliced
• 1 tsp. Salt
• 1/3 cup Fresh Basil Leaves, chopped
• 2 tbsp. Fresh Chives, chopped
• 1/2 cup Green Onions, chopped
• 1 Garlic, minced
• 1 cup Grated Mozzarella Cheese
• 3/4 cup Grated Sharp Cheddar Cheese
• 3/4 cup Plain Greek Yogurt, or mayonnaise
• Salt & Black Pepper, to taste

1. Preheat oven to 375F.
2. Line a baking wire rack or plate with a few sheets of paper towels. Add the sliced tomatoes in a single layer, sprinkle with the salt, and let the juices be drawn out of the tomatoes for 10-15 minutes. Pat dry with extra paper towels.
3. Roll out the pie crust to line a 8-9" pie plate. Crimp the edges and poke holes in the bottom of the ie crust using a fork. Bake for 15 minutes.
4. In a bowl, combine the grated cheeses, chopped basil, chives, green onion, and garlic. Mix well. Add the greek yogurt or mayonnaise, the stir to combine. Season with salt and black pepper to taste.
5. Layer half of the tomatoes into the baked pie crust, sprinkle half of the cheese mixture on top, then repeat with remaining tomatoes and cheese mixture.
6. (Optional) Add an additional layer of crust for a lattice top. Brush with an egg wash.
7. Place the tomato pie in the oven to bake for 30 minutes, until cheese is lightly browned on top.
8. Let the pie rest for at least 15 minutes before slicing.