I make an easy tomato sort of caprese torte/pie that you would probably like. Pie shell, fresh mozz or just the regular shredded, basil cut chiffonade style, fresh homegrown sliced tomatoes, olive oil drizzled on top, then baked. A little balsamic vinegar sprinkled on the cooked slice is pretty good on it. If you haven’t had one, try it. I don’t make my own pastry, but you could if you were so inclined.