End of Summer Tomato Pie

I pulled up my cherry tomato plant, and this pie used up the last garden tomatoes! I really really love tomato pie - made the way my family makes it, covered in a mayo-cheese mixture in a buttery pie crust, it is probably one of the least healthy and most delicious way to enjoy tomatoes. 

END OF SUMMER TOMATO PIE

1 pie dough (I used the same pie dough that I used for the butternut squash galette because it's amazing but any savory dough will be good)

1/2 onion, sliced 

1 tsp butter

pinch salt

3 cloves garlic, minced

1 heaping cup cherry tomatoes, halved

1/2 cup mayonnaise

1 cup mozzarella, grated

pinch cayenne & salt & pepper

2 tbsp parmesan, grated

fresh herbs - I used sage this time but basil is traditional

1. Saute the onions in butter and salt for about 10-15 minutes on medium low heat. Once they are caramelized, add in the garlic and saute for another couple minutes. 

2. Roll out at arrange the pie dough on a butter pie pan. Bake at 350 for 10 minutes. Spread out the onions and garlic on the pie crust and top with cherry tomatoes. In a separate bowl, mix the mayonnaise, mozzarella and spices. Spread it on top of the tomatoes so that it covers everything. Grate some parmesan on top. 

3. Bake at 375 for another 15-20 minutes or until the cheese on top is lightly browned.