Tomato slab pie. Flaky pie dough, oven roasted tomatoes, fresh basil, and a cheesy spread will use up all of those leftover summer tomatoes and feed a crowd. In the constant churn of searching for new ways to use things up, the staples will always stay in rotation.

Ingredients:

For the Crust:

• 2 1/2 cups all-purpose flour
• 1/2 cup cold vegetable shortening, cut into pieces
• 8 tablespoons cold unsalted butter, cut into pieces
• 1 teaspoon fine sea salt
• 6 to 8 Tbsp. ice-cold water

For the Filling:

• 6-8 large tomatoes, sliced
• Salt and pepper to taste
• 2 cup shredded mozzarella cheese
• 1 cup mayonnaise
• 1 cup grated Parmesan, Romano, Asiago blend
• 3 cloves garlic, minced
• 2 tablespoon fresh basil, chopped
• 2 tablespoon fresh oregano, chopped

Instructions:

1. Preheat your oven to 425°F
2. Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk and wrap in plastic wrap. Chill 30 minutes
3. Roll out the pie crust onto a parchment paper-lined sheet pan, covering the bottom.
4. Brush the crust with olive oil and sprinkle grated Parmesan cheese over it. This creates a flavorful base for your tomato pie.
5. Arrange the sliced tomatoes on top of the crust, overlapping slightly. Season the tomatoes with salt and pepper.
6. In a mixing bowl, combine the shredded mozzarella, mayonnaise, grated Parmesan, minced garlic, fresh basil, and fresh oregano. Mix well.
7. Spread the cheese and herb mixture evenly over the tomatoes.
8. Bake in the preheated oven for about 25-30 minutes or until the crust is golden and the filling is bubbly.
9. Remove from the oven and allow it to cool for 10-15 minutes before slicing.
10. Serve the sheet pan tomato pie warm, either as a side dish or a light main course.