Fresh from the Garden Tomato Pie

I teach several cooking classes every year. This recipe is always a class favorite.

3 medium-size tomatoes, peeled and thickly sliced

1 (9-inch) piecrust, unbaked

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried basil

¼ cup finely chopped chives

½ cup mayonnaise

1 ½ cups shredded cheddar cheese

Parchment paper

Preheat the oven to 400 degrees. Place the tomato slices in the unbaked piecrust and season with the salt, pepper, and basil. Sprinkle with the chives. In a small bowl add the mayonnaise and cheddar cheese, stirring to mix well. Put the cheese mixture on a square of parchment paper. Cover with another square of parchment paper and flatten to a 9-inch round. Remove the top parchment paper. Turn the cheese-mayonnaise mixture upside down over the tomatoes, making sure the cheese goes to the edge of the pie. Bake for 30 minutes. Serve warm.

Makes 6 to 8 servings.