tomato pie - a little slice of heaven

I made two pies and took one to my friend Erin's birthday potluck! Below are ingredients for one pie - enjoy.

Whole wheat crust (pre-made from Whole Foods)

1 large sweet onion, like Vidalia

1 tablespoon EVOO

3-4 heirloom tomatoes, sliced medium thick and drained on paper towels to remove excess water

1/2 cup Hellman's Olive Oil Mayonnaise

1/2 cup shredded cheddar (or whatever cheese you have on hand - Monteray Jack, Colby, Swiss...all would work well)

1/4 cup grated Parmesan or other sharp cheese

1 cup fresh basil

S&P to taste

Bake the whole wheat pie crust (after pricking all over with a fork) for about 10 minutes in a 350 degree oven. Slice tomatoes and allow them to sit in paper towels to drain. Sprinkle some course salt on the slices to help draw out the liquid. Slice the onion and sautee in a little EVOO until soft, set aside. Rinse, dry and chop basil. After the pie crusts are done and the tomatoes have drained for a bit, layer tomato slices, onion, basil, S&P in the pie crust. Try to keep the pie level and arrange the ingredients evenly. When the pie crust is nicely filled with the tomato and onion mixture, mix the cheddar cheese and mayo together. Smooth the mayo mixture over the tomatoes, disbursing evenly and covering all exposed tomatoes. Top with grated Parmesan.
Bake at 350 degrees for about 30 minutes.

Note: even if you drain your tomatoes well, this pie may have liquid in the bottom. I made two pies on a Sunday night, allowed them to cool, refrigerated over night and then slowly reheated in the oven for about 45 minutes at 300 degrees before serving. This helped draw out additional moisture. This is a great "make ahead" dish for any meal at any time of day!