Pie Crust (use refrigerated ready-to-bake dough, or your favorite recipe)
2 large Veggie Box heirloom tomatoes
2 cloves garlic, diced
1/3 cup sharp white cheddar, shredded
1/3 cup parmesan, shredded
2 tsp Veggie Box thyme, stripped from stem
1/4 tsp black pepper
2 tsp fresh chives, sliced
1/4 cup fresh basil, ripped
1 tsp salt

2 large Veggie Box heirloom tomatoes 2 cloves garlic, diced 1/3 cup sharp white cheddar, shredded 1/3 cup parmesan, shredded 2 tsp Veggie Box thyme, stripped from stem 1/4 tsp black pepper 2 tsp fresh chives, sliced 1/4 cup fresh basil, ripped 1 tsp salt

Pre-heat oven to 400 degrees F. Cut tomatoes into 1/2 inch slices. Place about 7 slices, enough to cover top of pie, on a baking sheet lined with paper towels. Sprinkle with ~1/4 tsp salt, cover with additional paper towels, and set aside. Arrange remaining tomato slices on a lightly greased wire rack on a baking sheet. Sprinkle with ~1/2 tsp salt. Bake until wilted and slightly dry, around 40 minutes. Allow at to cool completely.

In a small bowl, mix cheeses, thyme and garlic. Unroll dough onto parchment-lined sheet tray. Leaving a 2-inch gap from edge, top dough with cheese and herb mix. Layer roasted tomato slices on top of cheese. Top with a layer of reserved, unroasted tomato slices. Fold uncovered dough around edge of filling, overlapping slightly. Sprinkle with black pepper, salt and (if desired) additional parmesan. Bake until crust is medium golden brown. Top with chives and basil.