Par-bake the crust

• Press the refrigerated pie crust into a pie dish.
• Prick the bottom all over with a fork.
• Par-bake at 175 °C for 10 to 12 minutes.

Prepare the tomatoes

• Slice the heirloom tomatoes into rounds.
• Lay them on paper towels and sprinkle with salt.
• Pat the tops dry with paper towels.

Layer the pie

• Spread a thin layer of stone ground mustard over the par-baked crust.
• Line the bottom with tomato slices and season with salt and pepper.
• Spread a generous layer of pimento cheese, add another layer of tomatoes and finish with shredded white cheddar.

Bake the pie

• Bake at 175 °C for about 25 minutes.
• Broil at the end until golden.

Rest and garnish

• Let the pie sit for 10 to 15 minutes.
• Garnish with fresh basil and cracked black pepper before serving.