Directions

1. Preheat the oven to 375 degrees F.
2. Slice the tomatoes ⅓-inch thick and arrange on a double layer of paper towels. Sprinkle the tomatoes with salt and place another paper towel on top to draw out moisture. Set aside.
3. Press the pie crust into an 8-inch pie dish or tart pan. Trim any excess off the sides if needed, then prick with the tines of a fork. Place a sheet of baking paper on top and pour in some pie weights. Par-bake until light golden brown, 10 to 12 minutes.
4. Meanwhile, in a medium bowl, stir together the cream cheese, Treasure Cave Crumbled Blue Cheese, garlic powder, Italian seasoning and red pepper flakes until well-combined. Cover and set aside.
5. Remove the pie crust from the oven and let cool. Once cooled, spread the blue cheese mixture onto the bottom of the crust. Arrange green tomato slices on top, overlapping them slightly to fit.
6. Return the pie to the oven and bake until the tomatoes have just softened and the cheese is golden, 25 minutes.
7. Brush the tomatoes with the olive oil and sprinkle with the fresh basil and more Treasure Cave Crumbled Blue Cheese. Serve warm.