Primal (or Paleo) Tomato Pie

Need something to do with those tomatoes in your garden? Make this! You'll be glad you did!

1 cup mayonnaise
2 large eggs
1 tsp. onion powder
1 tsp. garlic powder
1 1/2 tsp. sea salt
1/2 tsp. black pepper
4 tsp. dried basil
4 tsp. dried oregano
2 tsp. dijon mustard
1 cup shredded parmesan optional
2 cups shredded monterey jack or cheddar optional, can sub with 1/4 cup nutritional yeast
3-4 large tomatoes

Preheat oven to 375 degrees.
Begin by preparing the pastry crust: in a large mixing bowl, combine almond flour, arrowroot and salt. Add in the lard and mix until your mixture resembles coarse crumbs. Add in water a little at a time until the dough comes together and is wet enough that it stays together well.
Roll out the dough onto a large piece of parchment paper - the size that will fit in a half sheet pan or jelly roll pan (about 15"x11") with a rim. Your dough does not have to fit the exact dimensions of your pan - it can be "rustic."
Using a fork, prick holes all over the dough. Bake for 10-15 minutes.
Combine mayonnaise, egg, spices, dijon and shredded cheese. Mix well.
While your crust is baking, prepare your tomatoes: wash them, peel them and slice them about 1/4 inch thick. Lay the slices on paper towels to absorb any excess liquid.
Spread half of the mayonnaise mixture over the par-baked crust. Layer on the tomatoes. Dot the remaining mayonnaise mixture over top of the tomatoes. It will spread as it heats in the oven so don't worry about spreading it on top of the tomatoes, which would be difficult.
Bake to 20-25 minutes more, until crust is slightly browned around the edges and the mayonnaise mixture is bubbly and also slightly browned.
You must allow this to cool a little before you eat it because the tomatoes and the mayonnaise mixture are both very, very hot.