This is just so delicious! In fact, we don't have a picture because the one we made this week was devoured too quickly. We enjoy Tomato Pie with an over-easy Egg for Brunch or Breakfast and it makes a wonderful Lunch or light Supper dish. The ingredients were included in our Veggie Dinner Package this week, too. Our Farmhouse Recipe is easy to make and a great way to celebrate the late Summer Tomatoes from our farmers!

1. Wash, trim and slice 1-1/2 pounds Tomatoes.

2. Prepare pie crust (we usually rely on those handy roll-out crusts found in the dairy section of the supermarket but if you are good making pastry yours will be better!).

3. Grate 1/4 to 1/2 pound cheese, we used the Wright Dairy Fennel & Ale Cheddar. Set aside.

4. Wash, trim and chop 4-6 Tablespoons fresh Basil and/or other fresh herbs.

5. Mix together in a small bowl 1/4 cup Unbleached Flour, salt and pepper. Cut 1/4 cup chilled Butter into small pieces.

To prepare pie: preheat oven to 375 degrees. Sprinkle seasoned flour over the bottom of the pie crust. Place a layer of Tomatoes on top of the flour, dot with butter bits, sprinkle with chopped Basil and dust with 1 Tablespoon flour. Continue layering Tomatoes, butter, Basil and flour until pie shell is full. Bake for 20-30 minutes, top with grated cheese and bake another 15 minutes or until browned and bubbly.

For our favorite Farmhouse Brunch dish serve with an over-easy Egg and fresh fruit!