I love this so much. So much. I made this for pie month at Sauce Mag, and I've been eagerly waiting for them to post it so I can re-post it here.
Pie’s not just for dessert; the flaky buttery crust goes perfectly with your entrée, too. This is a savory explosion in your mouth, and you will likely be fighting off others for the last bite, if you even decide to share.
Use aaalllll them fresh tomatoes, and if you can't get heirlooms, grape or cherry will do just fine.
It’s got corn to add a crunch, softened/browned onions to add another dimension of flavor, and two kinds of cheese. It's also easily adaptable with whatever you have on hand. Got mushrooms or zucchini? Toss 'em in! Got a favorite cheese? You can't go wrong.