Tomato Pie

My dad loved it when mom made her tomato pie! No pizza dough in this recipe!  Of course, the absolute best are tomatoes straight from the garden.

Crust:
3/4 cup cup whole wheat flour
3/4 cup all purpose flour
1 Tbsp. dreid thyme
1/2 tsp. black pepper
4 1/2 Tbsp. cold butter
1/4 cup cold shortening
1/4 cup ice water

Preheat oven to 375 degrees.
Mix and chill pie crust.  Roll to fit 9 inch pie pan or tart pan.  Prick crust with fork, line bottom with foil and pie weights.  Bake 12 minute. Cool.

Filling:
6 ripe plum tomatoes, cut in 1/2 inch slices and drained on paper towels.  
2 cups grated Gruyere or Swiss cheese
1/4 tsp. nutmeg
1/4 tsp. pepper
2 Tbsp. fresh thyme
1 Tbsp. fresh parsley
2 Tbsp. olive oil

Spread cheese over crust.  Arrange tomatoes on top; overlapping.  Sprinkle on spices and herbs.  Drizzle on olive oil.  Bake 40 minutes at 375 degrees.  Let rest 10 minutes.  Serve warm.