Tomato Pie

Tomato Pie 4 medium tomatoes, peeled and cut into ½” thick slices (about 1 ½ lbs). ½ tsp. salt ½ cup mayo 3 green onions, chopped 2 Tblsp. chopped fresh basil 1 cup shredded parmesan cheese Place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 3 ingredients and ¾ cup of the cheese. Place pastry into 9 in pie plate; fold edges under and crimp. Bake crust at 350 degrees for 10 min or until lightly browned. Remove from oven and sprinkle remaining ¼ cup cheese over bottom of crust. Arrange tomatoes slices over cheese and spread mayo mixture over tomatoes. Bake at 350 degrees for 34 to 37 minutes. Let cool 5 minutes before serving. You may need to cover the edge of the crust with foil to keep it from getting overly brown. Sour Cream Pastry (I made this but you could simply use a roll out crust) 1 ¼ cup all purpose flour 2 tsp baking powder ½ tsp salt ½ cup shortening ½ cup sour cream Stir together first 3 ingredients; cut shortening into flour mixture with a pastry blender (or fork) until mixture resembles small peas. Add sour cream stir until combined. Gather dough into a flat disc; wrap in plastic wrap and chill 1 to 24 hours. This would then be rolled into a 13 in circle on a lightly floured surface before placing in pie plate.