Simple Tomato Pie

SILMPLE TOMATO PIE
1 pie crust (home-made or store bought)
Flour, for dusting
3 lbs. medium fresh tomatoes
Kosher salt
½ c. Miracle Whip or mayo
1 egg, plus 1 yolk
Tabasco to taste
8 oz. shredded sharp cheddar cheese
½ c. crumble blue cheese
3 green onions, chopped
3 T. chopped fresh parsley
3 T. chopped fresh dill
Black pepper
1 ½ T. yellow cornmeal
Fresh herbs for garnish (dill, parsley or chives)

1. Keep pie crust in refrigerator for 1 hour or freezer for 30 minutes.
2. Slice tomatoes into ¼” thick slices.
3. With fingers, try to push out as many watery tomato seeds as you can.
4. Lay slices on paper towel lined sheet tray and sprinkle with salt and let set for 30 minutes. Pat dry.
5. Whisk together mayo, egg, yolk, Tabasco. Stir in cheeses, green onions, parsley, dill and black pepper.
6. Preheat oven 425. Sprinkle cornmeal over bottom of pie crust.
7. Pat tomato slices dry again, place 13 of tomatoes in bottom of crust, overlapping slightly to fit.
8. Top with ½ of mayo mixture. Repeat another layer of tomatoes and another layer of mayo mixture.
9. Place remaining tomatoes on top, pressing the last layer gently into mayo mixture.
10. Bake 20 minutes.
11. Remove pie from oven and wrap just the edges of crust with foil.
12. Reduce oven to 375. And bake until mixture is puffed and golden brown and center is no longer wobbly, 30 minutes or more.
13. Let cool 1-2 hours.
14. Top with additional herb garnishes.