Smoked Tomato Pie with Smoked Almond Crust

2 cups crumbs, about 5 ounces (any good cracker or bread)

1/2 cup smoked almonds

1/2 teaspoon sea salt

4 tablespoons butter, melted

1/4 cup Parmesan Cheese, shredded

1 cup cherry or other fragrant wood chips

4 large tomatoes, cut into ½” thick slices  (about 24 ounces)  cherry tomatoes work well also

½ teaspoon salt

1 tablespoon olive oil

2 large shallots, diced

½ cup light mayonnaise (olive oil variety)

3 green onions, chopped

large handful of chopped fresh basil

3/4 cup Parmesan cheese, shredded

Preheat oven to 350°.  In a food processor, combine crumbs with the almonds and salt and pulse until fine.  Add the melted butter and pulse until evenly moistened.  Press into the bottom and 1/2″ up the sides of a 9″ springform pan.  Place on a sheet pan and bake for 10 minutes, until crust is set.  Remove from oven and sprinkle ¼ cup Parmesan over bottom of crust. Keep oven on and set pie crust to the side.

Pierce 10 holes on one side of the bottom of a 13×9″ disposable foil pan.  Place the pan, with the side with the holes on top of your cooking element or a grill preheated to medium high.  Place wood chips over holes.  Arrange tomato slices in opposite side of pan.  You may have to do this in batches or find a larger foil pan. Let wood chips begin to smoke, about 1-2 minutes.  Cover the pan with another pan or foil.  Reduce heat to low and smoke tomatoes for 15-20 minutes. Remove from heat and lightly salt.

In a small sauté pan, drizzle the 1 tablespoon of olive oil.  Add shallots and cook over medium high heat for about 5 minutes or until softened.  Stir together mayonnaise, green onions and basil and ¾ cup of the Parmesan.

Arrange smoked tomato slices over Parmesan cheese in crust; spread mayonnaise mixture over tomatoes.  Bake for 35-38 minutes.  Let cool slightly before serving.