1- 12" Star Dough Pie Crust ( for a 9" pie)

4-5 large, ripe tomatoes, sliced and bloated dry

1 cup mayonnaise

1 cup shredded sharp cheddar cheese

1 teaspoon dried oregano

1/2 large, sweet onion (sauteed)

(1/2 pound thick cut bacon, cut into lardons, and cooked till crisp)


Blind pie/ Pre-Bake Pie shell

Pre-heat the oven to 350 F

Slice the tomatoes and place them on a large cooling rack covered with paper towels. VERY lightly sprinkle the slices with kosher salt to help pull moisture from them, and cover them with another layer of paper towels. Let them sit like this for at least an hour.

Finely mince the onion, and reserve (if using raw), or saute till golden brown in a little olive oil and butter if desired

Cook bacon lardons (if using) till crisp, and let drain on a paper towel.

Mix mayonnaise, grated cheese and oregano in a bowl and set aside.

Assemble the pie by layering tomato slices to fill the shell, generously cover the top with freshly ground black pepper, sprinkle with the onions and bacon, and finally, top with the mayo-cheese mix.

Place the pie in the oven and bake for about 1/2 hour, or until the top is nicely browned and the pie is bubbling.

Remove from the oven and set on a rack to cool for at least 1/2 hour before cutting and serving.

Top it with a small salad of butter lettuce, serve and enjoy.

Serves 6-8