With the abundance of summer tomatoes, slice and serve them in a flaky cornmeal crust. A thin veil of garlicky mayonnaise and buttered bread crumbs, tossed with green onions and Parmesan cheese, tops the pie. Serve for a light lunch with cheese and fruit. Preparation time: 20 minutes. Baking time: 30 minutes. Oven temperature: 350 degrees.

FOR 1 (9 INCH) PIE YOU WILL NEED:

Cornmeal pie shell (recipe follows)
6 to 8 med. tomatoes
1/4 c. mayonnaise
1/4 c. plain yogurt
1 garlic clove, minced or pressed
1/4 tsp. salt (opt.)
Fresh black pepper
2 tbsp. sweet butter
1/2 c. chopped green onions, tops included
1/2 c. soft bread crumbs
1/4 c. chopped parsley
1/4 c. grated Parmesan cheese

1. Prepare the pie shell and partially bake as directed.

2. Slice tomatoes 1/2 inch thick. Layer in pie shell.

3. Combine mayonnaise, yogurt and garlic. Spread over tomatoes. Season with salt, if used and black pepper.

4. Melt butter and saute green onions for a few minutes. Stir in bread crumbs, parsley and cheese. Sprinkle over tomatoes.

5. Bake at 350 degrees for 30 minutes. Let sit 10 minutes before cutting or serve at room temperature.

CORNMEAL PIE SHELL:

Combine: 2 tbsp. yellow cornmeal

Remove 2 heaping tablespoons and combine with 2 tablespoons water to make a paste. Cut in 6 tablespoons butter into remaining flour. Combine the 2 mixtures. Roll into a 10-inch circle. Fit into a 9-inch pie pan. Trim edges. Bake at 450 degrees for 5 minutes.

Good served with: Grilled chicken or London Broil, tossed green salad and iced tea.