Not sure that I will do the tomato/cheese part as stated. I’m kinda partial to a schmear of honey mustard and some gruyere or fontina topped with the tomatoes. In part to save calories (well, I guess in ‘whole’).
I often put the mustard (I make a hot and sweet variety) on the bottom of my pie crust when making a tomato pie. I do like the cheddar and mayo blend for tomato pies, but I’m not sure 3 TBS of may to 2cups of cheese is “enough”. I do like a tomato pie made with puff pastry which makes it possible to pick up to eat–as this recipe would do.