Fresh Tomato Slab Pie

Step 1

Let 8 ounces cream cheese sit at room temperature until softened, about 1 hour.

Step 2

Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a 9x13-inch baking dish or a 15.5x10.5-inch rimmed baking sheet (or jelly roll pan) with aluminum foil.

Step 3

Melt 4 tablespoons salted butter in the microwave or on the stovetop. Place 7 ounces crackers in a food processor fitted with the blade attachment. Process until broken up, about 30 seconds. (If using crumbs, place 2 cups in the food processor.)

Step 4

Add the melted butter, 1 of the large eggs, and 2 tablespoons granulated sugar. Process until the crackers become fine crumbs and are completely moistened, 30 to 45 seconds. Transfer to the pan and press evenly into the bottom to form the crust.

Step 5

Sprinkle 1/4 cup of the Parmesan cheese evenly on top. Bake until well browned, 9 to 10 minutes. Transfer to a wire rack to cool.

Step 6

Meanwhile, prepare the following, adding them to a medium bowl as you complete them: Halve 1 pound of the grape tomatoes, finely grate the zest of 1 medium lemon, finely chop until you have 2 tablespoons fresh basil leaves, finely chop 4 garlic cloves.

Step 7

Add 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine.

Step 8

Wipe the bowl and blade of the food processor clean. Squeeze 1 tablespoon of the juice from the zested lemon into the food processor. Add 8 ounces feta cheese and process until smooth, about 45 seconds. Add the cream cheese, remaining 1 large egg, remaining 1/4 cup Parmesan, and 1/3 cup mayonnaise. Process until creamy, about 1 minute.

Step 9

Transfer the cream cheese mixture onto the crust and spread into an even layer. Transfer half of the tomato mixture onto the cream cheese layer. Bake until the tomatoes and filling are slightly browned, about 35 minutes. Place the pan on a wire rack and let cool to room temperature.

Step 10

Right before serving, top with the remaining tomato mixture and 2 cups arugula. Grasping the foil, remove the pie from the pan and place on a cutting board. Cut into 8 to 10 pieces with a serrated knife.