1 (9-in.) pastry shell
8 oz. cream cheese
3 or 4 medium sized tomatoes peeled and sliced
1/2 tsp dried basil or several T fresh basil leaves chopped
1/4 C chopped fresh chives
1/4 C chopped vidalia or other sweet onion
3/4 C mayonnaise
1 C grated sharp cheddar cheese
Bake the piecrust at 425 degrees for 5 minutes. Remove from oven; reduce heat to 400. Cover the bottom of the pie with the cream cheese, then layer the tomatoes and sprinkle with salt, pepper, basil and chives.
Thoroughly combine the mayonnaise, cheese and onions. Spread this evenly over the tomato slices making sure to cover them completely. Bake 35 minutes.