Tomato Corn Pie

Directions

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   1. Prepare oven to 400° F.
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   2. Slice Tomatoes a bit thick. Toss with chopped Garlic and Olive Oil. Spread on a foiled baking sheet and roast in the oven at 400° F for about 45 minutes. Tomato slices should just slightly start to char.
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   3. When Tomatoesare finished, remove them to a bowl to cool. Don't worry about them retaining their shape. This can be done well ahead of time and refrigerated.
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   4. Whisk the Flour, Baking Powder, and 1 tsp Salt in a bowl, then blend in the 1/2 in. cubes of cold Butter with your hands (or a pastry blender if you've got it) until it's coarse and mealy.
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   5. Add the Milk and stir until you have a dough ball. If the dough ball starts to get warm, refrigerate for a while before the next step.
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   6. Divide the dough into halves and roll 1 half into a 12 inch round. Put this round in the pie plate. This will be the bottom crust.
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   7. Prepare oven to 400° F if it's not already there, from the Tomatoes.
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   8. Whisk the Mayonnaise and the Lemon Juice together in a bowl.
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   9. Arrange half of the Roasted Tomatoes in the base of the pie crust. Then layer half of the Corn on top of the tomatoes. Arrange half of the Basil on top of the corn and sprinkle with 1/2 tsp of Salt and 1/4 tsp of Pepper. Cover this with half of the Cheddar.
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    10. On top of the Cheddar, layer the remaining Tomatoes, Corn, Basil, Salt, and Pepper. In that order.
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    11. Drizzle with the Lemon-Mayonnaise Mixture.
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    12. Cover with the remaining Cheddar.
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    13. Roll out the other half of the dough into a round and cover, folding the edge over the bottom shell, and pinching to form a seam.
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    14. Cut a few vent slots in the top of the crust and bake for about 35 minutes.
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    15. Cool on a rack and serve warm or at room temperature. Tomato Crust Decoration is entirely optional