2 to 3 large tomatoes
1 small to medium onion, finely diced
1 Tbsp fresh basil leaves, julienned (or 2 tsp Dried Basil, or 2 tsp Herbes de Provence is a great addition!)
1 tsp Smoked Sweet Paprika
Sea Salt and Freshly Ground Black Pepper (Smoked Ground Black Pepper also works great!)
3/4 to 1 Cup good quality mayonnaise
1 Cup grated sharp cheddar cheese
1 partially-baked 9 inch wide, deep pie shell
Pre-heat the oven to 350*F.
Slice the tomatoes into thick slices, leaving skins on. Layer the tomato slices in the pastry shell, sprinkling with onion, basil, paprika, salt and pepper to each layer before adding another.
In a small bowl, stir together the mayonnaise and grated cheese with a spatula or wooden spoon until thoroughly blended. Transfer the mayo-cheese blend to the pastry crust, spreading evenly on top of the tomato slices. Bake pie for 30 to 45 min. Filling will be golden-brown when done.
Remove pie from oven and allow to cool on a cooling rack for 10 – 15 minutes. Slice partially-cooled pie and serve immediately.
Adapted from The English Kitchen.