Open pie with tomatoes and cheese

Ingredients:

• 4–5 heirloom tomatoes, cored and thinly sliced
• 1.5 tsp coarse salt
• 1 base (22 cm) homemade pie dough, place in a pie pan
• 1 tbsp. l. olive oil
• 1 sweet onion, finely chopped
• 0.5 cup chopped fresh herbs (for example, a mixture of parsley, basil and chives)
• 0.5 tbsp. freshly grated Gruyère (60 g)
• 0.5 tbsp. freshly grated parmesan (60 gr.)
• 1/4 cup mayonnaise

Preparation:

1. Position a rack in the lower third of the oven and preheat to 375°F (190°C). Line the pie crust with foil and fill it with pie weights, dried beans, or rice. Bake in the lower third of the oven for 20 minutes. Carefully remove the foil and weights. Return the crust to the oven and bake until light golden brown, another 10 minutes. Transfer the crust to a wire rack in the pan to cool.
2. Place the tomatoes in a single layer on a rack in the sink. Sprinkle with salt and let drain for 10 minutes.
3. Reduce the oven temperature to 350°F (175°C). Heat the oil in a skillet over medium heat. Add the onion, season with salt and pepper. Cook until soft and translucent, 3–5 minutes. Don't skip this step! If you don't cook the onion, the pie will turn out soggy.
4. Pat the tomato slices dry on both sides with paper towels. Layer the tomato slices, fried onions, and chopped herbs in a baking dish. Sprinkle each layer with pepper. Mix the grated cheese with mayonnaise. Spread the mixture on top of the tomatoes and bake until the cheese is lightly browned, about 30 minutes. Transfer to a wire rack to cool. Serve the pie warm or at room temperature.