1prepared piecrustrefrigerated or frozen, if frozen, let thaw for 20 minutes
1-1/2cupsgrated Fontina cheeseor your favorite blend, you can add up to 1/2 cup more cheese if desired
2pintscherry tomatoessliced in half, or quarters if large
1/4teaspoonground black pepper
1/4cupfresh basil leavesrinsed and sliced into thin ribbons or chiffonade
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 35 minutes or until the crust edges are golden brown, and the cheese is bubbling 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.
The cooking time for this recipe is 35 minutes at 375 degrees. However, all ovens cook differently. Oven temperature accuracy changes over time, and your pie may take more or less time to cook. The best thing to do is to keep an eye on the pie while it is cooking. When the crust is golden brown, and the cheese has melted and is bubbling up around the tomatoes, it is done. Also, this pie needs to cool for at least an hour for the filling to firm up. If you try to cut it too soon, it will be runny. If you don't have Fontina, suitable substitutes include Gruyere, provolone, Gouda, or Emmenthal. This recipe is versatile and can be adapted to what you have on hand. I have also used a Mexican blend cheese with excellent results. After slicing the tomatoes, and before putting them in the pie, keep them in a bowl lined with a folded paper towel to catch any excess juice. Instead of using a knife to chop up your chives, it's easier to use kitchen shears to cut them up. Before placing it in the oven, I usually put my pie pan on a baking sheet lined with parchment paper just in case anything bubbles over.You can use either a regular nine-inch pie pan or a deep-dish pan.