A savory ‘slice’ in our spread of summer pies. Juicy tomato jam marbles through a silky Gruyère cheese filling, baked into the buttery, flaky pie crust we adore from Grand Central Bakery. Once it’s bubbling and golden, we dice the tart into cheesy, bite-sized morsels and toss them into a smooth salt & pepper custard ice cream. The warm, fruity heat of aranya pepper pairs beautifully with the tomato’s natural sweetness. Consider it a light lunch in disguise.