Name: Tomato and Garlic Pie
Yield: Makes one 9" pie
Ingredients: 2½ pounds mixed heirloom tomatoes, cored, sliced ¼-inch thick; 3 tablespoons olive oil; ¾ teaspoon kosher salt, divided, plus more; ¼ teaspoon freshly ground black pepper, plus more; 6 garlic cloves; ½ cup (1 stick) unsalted butter; 9 ounces Stoned Wheat Thins or other whole grain crackers; 2 large eggs; 10 ounces Taleggio cheese, rind removed, coarsely grated (about 1½ cups); 2½ ounces finely crumbled Parmesan (about ½ cup); ½ cup mayonnaise; 1 tablespoon chopped thyme, plus ½ teaspoon leaves; 1 small shallot, thinly sliced; A 9-inch-diameter springform pan

This image may contain Food Pizza Pie Dessert Tart Cake and Plant

Photo by Laura Murray, styling by Judy Mancini

If you haven’t used Taleggio before, now is the perfect time to try it. Don’t be put off by the smell; this cheese has a very mild flavor and is an ideal complement to fresh tomatoes.

Tomato and Roasted Garlic Pie

Recipe notes