Tomato Pie

  • 2 1/4 pounds assorted heirloom tomatoes, thinly sliced
  • 1 1/4 teaspoons kosher salt, divided
  • 1 sweet onion, chopped
  • 1 1/4 teaspoons freshly ground pepper, divided
  • 1 tablespoon canola oil
  • 1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
  • 1/2 cup freshly grated Gruyère cheese
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup mayonnaise (I recommend more!)

Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 min. Sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie. Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

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