Enjoy this delicious Tomato-Cheddar Pie with your AeroGarden tomatoes and fresh herbs!  AeroGardeners, be easy on yourself and use a frozen store bought pie crust!

INGREDIENTS

For the crust:

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1 1/4 cups all-purpose flour, plus more for surface

1/2 cup (1 stick) cold unsalted butter, cut into cubes

For the filling:

3 large heirloom tomatoes, sliced 1/4" thick OR 2lbs Heirloom Cherry Tomatoes 

3/4 teaspoon salt

All-purpose flour for surface prep

1/2 finely chopped sweet onion

1/2 tablespoon butter

1 1/2 cups grated sharp cheddar cheese 

1/2 cup mayonnaise 

1/4 cup coarsely chopped fresh AeroGarden herbs, such as basil, oregano, parsley, and/or thyme

1+ teaspoon hot sauce to taste - Make your own! ROASTED PURPLE SUPER HOT - HOT SAUCE

1/2 teaspoon black pepper

A 9" pie pan

PREPARATION

Make the crust:

Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined, then add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough holds together. If it's very crumbly, add more ice water, 1 Tbsp. at a time until satisfied. Place onto a lightly floured surface and start to knead into a ball.  Flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour.

Make the filling: 

Arrange tomato slices on a baking sheet with multiple layers of paper towels below, then sprinkle with 1/4 tsp. salt, and cover with more paper towels and allow to drain for at least 30 minutes.

Position rack in the bottom of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round and transfer to your pie pan. Leave  1" overhang and crimp as desired.

Bake crust, rotating halfway through, 20 minutes.  Pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.

Meanwhile, heat a large skillet over medium and cook onion, butter, and 1/4 tsp. salt until onion is softened and just starting to brown, 5–8 minutes. Let cool.

Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.

Bake pie, rotating halfway through, until golden brown, 40–45 minutes. Let cool to room temperature before slicing.