Tomato Pie

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  6 Tomato(738g)
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  0.5 tsp ½ Tsp Salt (Divided, $0.01)
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  1 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 cup Mayonnaise, Regular
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  0.5 cup Cheese, Ricotta, Whole Milk
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  2 cup Cheddar Cheese
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 Egg, Whole, Large(88g)
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  0.3 tsp Cayenne Pepper, Ground
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  2 Garlic(6g)
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  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  2 tbsp Basil, Fresh
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  1 Puff Pastry Dough, Frozen, Thawed(250g)

Instructions

1. 1Preheat your oven to 375°F. Slice the tomatoes into ¼-inch thick slices, then arrange them on a parchment-lined baking sheet. Drizzle lightly with olive oil and sprinkle with salt. Roast for 20 minutes until wilted but not browned and some moisture has released—pat dry with paper towels if excess liquid remains.
2. 2While tomatoes roast, whisk together the mayonnaise and ricotta cheese in a large bowl until smooth.
3. 3Add the shredded cheddar, grated Parmesan, one of the eggs, cayenne pepper, minced fresh garlic, minced fresh basil, and black pepper to the ricotta mixture. Stir until fully combined and set aside.
4. 4Roll out the puff pastry between two sheets of parchment paper to approximately 10×10 inches. Remove the parchment and drape the pastry over a 9-inch glass pie pan, allowing edges to hang over the sides.
5. 5Spread half of the cheese mixture across the pastry bottom, then layer the roasted tomatoes and remaining cheese mixture alternately (approximately 2 layers each), finishing with a final layer of tomatoes on top.
6. 6Fold the corners of the puff pastry sheet up and over the filling in a rustic freeform style. In a small bowl, lightly beat the remaining egg to create an egg wash, then brush it over all visible pastry surfaces for even browning.
7. 7Increase oven temperature to 400°F and preheat for 5 minutes. Bake the pie for 20–25 minutes until the crust is puffy and golden brown and the filling shows no movement when gently shaken.
8. 8Cool for 15–20 minutes before slicing to allow the filling to set, then divide into 8 portions and store in airtight containers refrigerated for up to 4 days.