Crust
1 stick butter, cut in pieces and put in the freezer for 30 minutes (or more)
1¼ cups flour
¼ tsp salt
4 Tbsp very cold water
Directions
Put flour, butter, and salt in a food processor and pulse to blend.
Add water 2 Tbsp at a time until dough just comes together.
Pat the dough into a circle and wrap in plastic wrap.
Refrigerate for at least 30 minutes and up to 24 hours.
Roll out to about ½ inch thick circle.
Filling
5 to 6 tomatoes cut in 1/3 inch slices (mine were all different sizes, so about enough for a double layer)
Salt for tomatoes
¼ onion cut in thin slices or ¼ cup sliced green onion
8 to 10 basil leaves, torn in small pieces
¾ cup mayonnaise (I used the Hellmann’s made with olive oil, it’s a little lighter.)
2 generous cups grated cheese; some good choices are Cheddar, Mozzarella, Fontina, Swiss, Asagio, and Gouda – a combination of 2 or 3 works well
½ tsp each salt and pepper
Directions
Preheat oven to 350 degrees.
Put tomato slices on a double layer of paper towels and sprinkle with a little salt. Let stand for 10 minutes. Pat tomato slices dry with another paper towel.
Place piecrust in a pie pan.
Line piecrust with tomatoes and onion. Top with basil.
Mix mayonnaise, cheese, salt and pepper together. Spread over tomatoes.
Bake for 30 to 40 minutes until top starts to brown.
Serve warm or at room temperature. It cuts better slightly cooled, but it tastes great any way you serve it!