Smooth this 1 cheesy mixture over sliced tomatoes into a pie plate for a savory lunch that actually feels like a proper meal

Using a spoon or spatula, dollop the cheesy basil mixture over the sliced tomatoes. With your hands or the back of the spoon, gently smooth this one cheesy mixture made with mayonnaise, shredded cheddar cheese, and chopped fresh basil over the tomatoes, spreading it all the way to the edges of the crust. You want a fairly even layer so it browns nicely in the oven.
Place the pie plate on the preheated baking sheet (if using) and bake at 375°F (190°C) for 30–40 minutes, or until the crust is golden and the cheesy topping is bubbling and lightly browned in spots. If the edges of the crust brown too quickly, cover them loosely with strips of foil for the last 10 minutes.
Remove the pie from the oven and let it rest on a cooling rack for at least 15–20 minutes before slicing. This short rest helps the cheesy layer set up and keeps the slices from falling apart. Cut into wedges and serve warm or at room temperature.
Variations & Tips
For a smokier flavor, use half sharp cheddar and half smoked cheddar in the cheesy mixture. If you like a little kick, add a pinch of red pepper flakes or a few dashes of hot sauce to the cheese and mayonnaise before smoothing it over the tomatoes. You can tuck a thin layer of sliced sweet onion or a scattering of chopped green onions over the tomatoes before adding the cheesy topping for extra savoriness. A handful of cooked, crumbled bacon sprinkled over the tomatoes turns this into more of a farmhouse brunch pie. For a lighter version, use light mayonnaise and substitute plain Greek yogurt for the sour cream. If fresh basil is out of season, you can use 1–2 teaspoons of dried Italian seasoning instead, though the flavor will be a bit different. To make mini pies, press refrigerated biscuit dough or small rounds of pie crust into muffin tins, add a slice or two of tomato, then smooth a spoonful of the cheesy mixture over the top and bake until golden.