Ingredients

The following ingredients have 8 Servings
  • 1 prepared piecrust (refrigerated or frozen, if frozen, let thaw for 20 minutes)
  • 1½ cups grated Fontina cheese (or your favorite blend, you can add up to 1/2 cup more cheese if desired)
  • ⅓ cup fresh chives (chopped)
  • ½ cup mayonnaise
  • 2 pints cherry tomatoes (sliced in half, or quarters if large)
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh basil leaves (rinsed and sliced into thin ribbons or chiffonade)

Instruction

  • Preheat the oven to 375 degrees.
  • Place the refrigerated crust in a pie pan and crimp the edges if desired. No need to bake.
  • Mix the cheese, mayonnaise, chives, and pepper in a small bowl and spread out evenly on the pie crust.
  • Top the cheese filling with the cherry tomatoes. Sprinkle salt and pepper evenly over the tomatoes.
  • Bake for 45 minutes or until the crust edges are golden brown and the cheese bubbles up around the tomatoes.
  • Place the pie on a wire cooling rack and let it cool for one hour.
  • To chiffonade basil, place the leaves on top of each other and roll the stack into a tight cylinder. Use a sharp knife and cut into thin ribbons.
  • Before slicing the pie, sprinkle the basil over the top.