Before my tomato plants died, we got several good ones off of them… so one day, I peeled several of them by blanching them.

I also got some basil from our garden… delicious! What could be better?

Then I made a flaky pastry pie crust, and filled it with cut-up skinned, de-seeded tomato chunks. And sprinkled on some Kosher salt. In hindsight, I should’ve put the tomato pieces in a colander and salted them there, and let them drain for a while…

I sprinkled on some cheese and basil pieces.

And filled up the empty spots with egg+milk (2 eggs + enough milk to make it total  1 cup).

And topped it with my second crust circle… made pretty with stars cut out with a cookie cutter as vents. Loved that part!

I probably baked it for about an hour and 20 minutes or so (would’ve taken less time if I had let the tomatoes drain first, I’m sure) at around 350 degrees Fahrenheit… and then let it set for a while.

And it was absolutely delicious. The only thing I didn’t love about it was that it took a long time to cook. And I swear, the stars made it taste even better.