Tomato Pie




1 pie crust
2 1/2 pounds heirloom, vine ripened or roma tomatoes 
3-4 garlic cloves, peeled
Oil, Salt and pepper, for roasting tomatoes 
1 egg
1/3 cup dukes mayo
1/3 cup half and half cream
1 Tbsp dijion mustard 
 10 basil leaves, torn
1 Tbsp fresh thyme 
 1 cup fontina or Monterey jack, freshly grated 
1 cup sharp cheddar, freshly grated
2 slices, cooked and crumbled bacon, optional 
Use a deep dish pie plate if you have it, otherwise you might put a baking sheet under your traditional pie plate in case of any overflow.

 Slice the tomatoes, approx 1/3 inch thick slices, place on 2 parchment lined baking sheet, along with the garlic cloves, Drizzle with olive oil, sprinkling of salt and pepper, to taste. Slow roast at 350° for 60-75 minutes. *Pull garlic cloves out early, after about 30 minutes. Cool and then pat dry any remaining moisture with paper towels.

 While roasting, blind bake the pie crust for 20 minutes. (Prick bottom of crust, line with parchment and weights; after 20 minutes of baking remove parchment and weights; bake 10 minutes longer until lightly golden.)

 Prepare your custard mixture; whisk together egg, mayo, dijon, minced roasted garlic, cream and basil. 

 Assembly:
Sprinkle a small amount of cheddar in the bottom of the piecrust, then a layer of tomatoes, scatter half the bacon, half the custard mixture, and half the cheese. Repeat with remaining tomatoes, bacon, custard, and cheese.

 Bake at 350° 20 to 30 minutes, then rest 30-45 minutes to let the juices settle before slicing. 

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