On my windowsill today, I had an abundance of beautiful, summer tomatoes (including 2 Valencias I grew myself) and, wanting to use them en masse, thought this pie would be marvelous. It was. This is such a yummy recipe. I posted it yesterday on behalf of Slave-Free Tomato Tuesday and have had it in my mind ever since. You should try it soon because it utilizes and highlights much of the produce that is so deliciously in season right now: tomatoes, corn, basil, shallots. Plus bacon! And as I didn't have any goat cheese (creamy) tonight, I subbed mozzarella, and it was wonderful. I did have an aged chevre crottin and grated that over the top. Fab!