<http://schema.org/recipeInstructions>
" Preheat oven to 375 degrees F. On a lightly floured surface, roll piecrust dough into a 1/4-inch-thick, 11-inch round. Fit piecrust into a 9-inch pie pan; trim any excess dough and crimp edge. Line pastry bottom with parchment paper and fill with dried beans or pie weights. Bake until edge is golden brown but bottom is still pale, 15 to 20 minutes. Set aside to cool on a wire rack. Reduce heat to 350 degrees F. Arrange tomatoes and garlic in a single layer on a rimmed baking sheet; drizzle evenly with olive oil and sprinkle with thyme. Roast tomatoes until slightly shriveled and starting to brown around the edges, about 15 minutes. Remove from oven and let cool in pan. Meanwhile, in a medium bowl, combine Cheddar, mayonnaise, pepper, and salt. Set aside. Squeeze reserved roasted garlic from its skin onto reserved piecrust. Using an offset spatula or your fingers, spread garlic paste evenly to cover bottom of piecrust. Layer reserved tomatoes atop the garlic paste. Spread reserved Cheddar-mayonnaise mixture over the tomatoes. Sprinkle top with crackers and bake until cheese is bubbly and pie top is golden brown, about 20 minutes. Garnish with a sprig of thyme and a dash of salt, if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a5096/tomato-pie-recipe-clx0514/>