Easiest, laziest tomato pie. Half some Roma tomatoes and scoop out their goopy insides, then nestle cut-side up in an oil pie pan. Drizzle with olive oil and roast until soft, then unroll a disk store-bought pie crust. Smear the dough with olive tapenade, and dot the tomatoes with a bunch of cheese (dealers choice) and plop the dough over, tapenade down. Bake until crust is set, then loosen edges with a knife and flip over, tatin-style. Voila.