Tomato Pie

Inspired by Chaiwalla cafe in Salisbury CT.  This is a delicious and unusual savory pie.Buttery biscuit crust with cheese and tomato filling. 

Crust
2 c flour
1/2 c butter (1 stick) Very cold.
4 t baking powder
3/4 c milk (adjust for biscuit-dough consistency) Very cold

Mix in food processor or by hand. Divide in half, for bottom and top crusts.
Chill in the refridgerator for 30 minuetes or more.
Filling
2 pounds fresh roma tomatoes, peeled and sliced
(squeeze all excess liquid from the tomatoes then let the water drain in a colindar, also ad 1tsp of salt
to help more draw out more liquid)
chopped basil, chives, or scallions
1 1/2 c sharp cheddar
1/3 c mayonnaise
2 T lemon juice

Roll bottom crust on floured surface and line 9" pie plate.
Mix all the ingredients less 1/3 of the cheese.  pour in to the crust and top with remaining cheese.

Roll out remaining crust. Cover pie and pinch the edges to seal. Cut steam vents.
Bake at 400 for about 30 to 40 minutes. Just want to make sure the crust is golden and the filling warm.  If not serving directly from the oven, re-heat before serving to melt the cheese.