Fresh tomatoes and basil from the garden make this tomato pie a hit each summer at our house.

It seems that the tomatoes from our garden always all ripen at once and I'm scrambling to use them in a variety of different ways.

If you're up to your ears in garden fresh, sun-ripened tomatoes, then this dinner pie is a quick, easy summertime meal that highlights your fresh tomatoes and also fresh basil from your garden.

Summer Fresh Tomato Pie

Makes one pie.

Ingredients for the Crust 

2 cups flour 

1/2 teaspoon salt 

1 teaspoon sugar 

2 sticks unsalted butter, cut into small pieces 

1/4 cup ice water 

Ingredients for the Filling 

3 large ripe tomatoes (sliced thick, sprinkled with salt, left to drain in colander)

Handful of fresh basil leaves, julienned 

2 cups grated cheese blend of your choice (mozzarella, provolone, Parmesan, cheddar, etc.) 

1/2 cup mayonnaise (homemade if you're feeling ambitious) 

Salt and pepper to taste 

Cherry tomatoes and fresh basil for garnish, optional

To Make Summer Fresh Tomato Pie

Combine flour, salt, sugar and butter in food processor. Pulse until blended. 

Add ice water in slow steady stream pulsing just until dough holds together, about 30 seconds. Flatten dough into disc, wrap in plastic and refrigerate at least one hour. 

Preheat oven to 400 degrees. Roll out dough and pat onto bottom and sides of tart pan. Chill for 20 minutes, then prick with a fork, line with foil and add pie weights. 

Bake the crust for 15 minutes, then remove  the foil and weights, and bake another 15 minutes until lightly browned. Remove from oven. 

Arrange tomato slices over crust, sprinkle with basil. Mix cheese and mayo in small bowl, salt and pepper to taste. 

Spread evenly over the tomatoes and basil. Bake pie 30 minutes or until top is browned and bubbly. Cover edges with foil to avoid burning if necessary.

Remove from oven and garnish with sliced cherry tomatoes and fresh basil.