Tomato and Cheese Pie

Preheat oven to 450 degrees F. Spray 15 1/2-inch by 10 1/2-inch jelly-roll pan with nonstick cooking spray. Cut each plum tomato crosswise into 1/2-inch-thick slices. Arrange plum-tomato slices in 1 layer in jelly-roll pan; sprinkle with pepper and 1/2 teaspoon salt.

Bake 30 minutes or until tomatoes are golden brown. Remove jelly-roll pan with tomatoes from oven; turn oven control to 375 degrees F.

Meanwhile, in medium bowl, mix flour and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. With fork, stir in 5 to 6 tablespoons cold water, 1 tablespoon at a time, until mixture is just moist enough to hold together. Shape dough into a ball.

On floured surface with floured rolling pin, roll dough into a square 2 inches larger all around than inverted 8-inch square glass baking dish. Gently ease dough into baking dish, allowing dough to hang over edge.

Fold overhang under to form stand-up edge; flute. Cover dough loosely with plastic wrap while preparing filling.

Rinse basil leaves with running cold water; pat dry with paper towels. Chop basil leaves.

Reserve 1 tablespoon chopped basil for topping. In large bowl, with wire whisk or fork, mix remaining chopped basil leaves with eggs, milk, cheese, and 1/4 teaspoon salt until blended.

Pour egg mixture into piecrust. With pancake turner, carefully remove tomatoes from jelly-roll pan; arrange tomatoes over custard mixture. Sprinkle top of pie with reserved 1 tablespoon chopped basil.

Bake pie 40 to 45 minutes until knife inserted in center of pie comes out clean.