Tomato-Leek Pie

Preheat the oven to 450 degrees. Place the cake on a 9-inch pie dish according to the package directions; fold in the edges and crimp.Bake at 450 ° C for 8-10 minutes or until golden brown. Remove from the oven and let cool for 5 minutes. Reduce the oven temperature to 375 degrees.Cut the tomatoes into 1/4-inch thick slices. Place the tomatoes on a wire rack lined with a paper towel. Sprinkle the tomatoes with kosher salt. Let stand for 20 minutes. Dry with paper towels.Remove the root and dark green top of the leek. Cut lengthwise in half and rinse thoroughly under cold running water to remove plaque and grit. Cut the leeks into thin slices.Melt the butter in a large skillet over medium-high heat; add the leeks and simmer for 3-5 minutes or until soft.Place the leeks on the bottom of the prepared cake. Top with tomato slices and sprinkle with pepper. Combine the cheese, mayonnaise, and egg in a medium bowl until smooth. Spread the cheese mixture over the tomatoes.Bake at 375 ° C for 30 minutes or until fully warmed through. Let stand for 10 minutes. Decorate if desired.