Cup of Yum
1. Prepare pie crust into pie or fluted tart pan and refrigerate for at least 30 minutes before filling/baking.
2. Preheat oven to 425° F.

Prepare Tomatoes and Shallots:

Cup of Yum
1. Slice tomatoes into 1/4 inch thick slices removing seeds as you go, and place in a single layer on a paper towel lined surface.
2. Sprinkle 1 tsp of salt to tomatoes to draw out moisture. Let sit for 30 minutes.
3. Slice shallots very thinly and set aside.

For filling:

1. Combine mayonnaise, egg, all 3 cheeses, salt and pepper. Set aside.

Put it all together:

1. Pat tomatoes dry with a paper towel.
2. Pull out your pie crust and quickly begin layering your ingredients beginning with a third of the the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil (for a beautiful presentation).
3. Bake at 425° for 30-45 minutes.
4. Cool completely before cutting into 8 equal slices.
5. Can be served warm or at room temperature.