1 prebaked pie crust, 9-10″
5-6 heirloom tomatoes, sliced
kosher salt & pepper
1/2 cup mayonnaise
1 tbsp fresh lemon juice (1 lemon)
1 1/2 c cheeses of your choice, divided I used, parm cheddar and fresh mozzarella.
1 1/2 c fresh corn kernels (2 ears), divided
1-2 tsp dijion mustard
finely chopped fresh basil, divided
finely chopped fresh chives, divided
Place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand up to 60 minutes.
Whisk together mayonnaise, lemon juice, and 3/4 cup cheese in a small bowl.
Spread dijon mustard on crust, used 1 -2 tsp then sprinkle on a bit of cheese
Arrange half of tomato slices in crust. sprinkle 3/4 cup corn, basil, chives, salt, and pepper. Spread 1/2 of mayonnaise mixture over filling. then repeat ending with cheese.
Bake at 375°, shielding crust with aluminum foil to prevent excessive browning, for 30 – 45 min . uncover and bake until filling is bubbly and cheese melts. Let stand on a wire rack 15 minutes before cutting into wedges. Serve warm or at room temperature.