As we head into fall here in the upper midwest, the air becomes cooler and crisper, and the scent of falling leaves becomes part of our daily lives.  This is the kind of weather that makes pie, and particularly savory pie, all the more satisfyling.  While pie in general has a comfort food quality to it.  Savory pie is comfort food squared.   Fruit and cream pies are tasty spring and summer delights.  They burst with sweet and tart flavors that seem youthful and vibrant.  Savory pies, with their vegetables, meats, and savory spices, by contrast, are warm and comforting in a more subdued fashion, perfectly suited for the fall season

With this in mind I prepared a Tomato Leek Pie, which  is extremely easy to make and quite tasty.  You begin with a pastry crust in the bottom of your pie plate.  Then you place some sliced and sauteed leeks  in the bottom of the pie.  Red, yellow and green tomatoes are then layered on top of the leeks.  Finally, you make a mixture of mayonnaise, grated parmesan cheese and a whipped egg.  Pour this mixture over the tomatoes and then bake it for about 30-40 minutes.  The pie is quite tangy owing to the mayo, and the crispiness of the fresh tomatoes adds a nice texture.  If  I made it again I would probably add some herbs, perhaps tarragon or basil.

Here is a link to the recipe

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1906308