Add flour, sugar, and salt to a bowl and mix it nicely. Add the dry herbs which are described in the crust ingredients list.

Now add cold butter and cheese, mix it with your hands. When you get till you get small coarse crumbs. Add water and vinegar to the mixture and knead it in the dough with soft hands.

Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 20 -30 minutes.

Preheat the oven to 200 degrees celsius. Roll the pie crust in 12 inches circle, here, we have used 9-inch pie plate. Fold it in the plate, unfold it as you go, and trim any excess off the edges- you can use a fork to press the edges down. We have used our thumb and finger to make a ripple in the crust.

Cover the crust with parchment paper and put some dry beans on top (we can use pie weigh also) Bake the crust for 15 minutes just until it lightly baked and a little golden. Remove it from the oven and let it cool slightly.

Slice the tomatoes and place them on a towel. Sprinkle some salt on the tomatoes and cover them with another towel for 10 minutes. This process will help you to reduce the excess liquid of the tomatoes.

Layer the tomatoes slice in the pie crust, I have made 2 layers of the tomatoes my pie. Now sprinkle black pepper and sugar on these tomatoes.

In the bowl, mix both the cheese and mayonnaise properly. Add some salt and pepper. Mix them well. Spread this mix on the tomato layer.

Cover the top layer with the bread crumbs. Bake the pie for 25-3- minutes until golden brown. Take it out from the oven and let it get a little warm. serve it hot or cold, both ways it will taste delicious.