2 tbs Mayonnaise
2 Pillsbury Pie Crusts
5-6 Medium Ripe Tomatoes
1+ Cup Jarlesburg Cheese (sliced)
1⁄2 Cup Grated Parmesan Cheese
1 Handful of Fresh Basil Leaves (julienned)
1 tbs Kosher Salt (as needed to cover tomato slices)
*Note: all measurements are approximate
Preheat oven to 375 degrees. Slice tomatoes, lay out on paper
towels, and generously sprinkle with salt to “dry” (should be done up to a few hours in advance). Stack the pie crusts on top of each other and use a rolling pin to roll out, sticking the crusts together to make it double layered. Place crust in a pie dish and layer the ingredients like a lasagna – tomatoes, jarlesburg, basil, tomatoes, jarlesburg, basil, etc. Spread the mayo across the top layer (easiest if layering ends with tomatoes on top). Cover the top with grated parmesan (can add any remaining basil too). Bake for 1 hour, or until golden and bubbly.
RECIPE BY KATHARINE HAYES