tomato pie with an italian twist

How To Make tomato pie with an italian twist

• 
  Step 1
  Gather and prep ingredients (blind-bake crust, shred cheeses, dice onion etc...)
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  Step 2
  Slice tomatoes 1/4-1/2 inch thick into a strainer placed over a bowl to catch juices; sprinkle tomatoes with a little salt. Allow tomatoes to drain for minimum of one hour, flipping the slices over several times.
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  Step 3
  While tomatoes are draining, cut prosciutto (or bacon) into short strips (or dice, your preference.) Fry over medium heat, with a touch of olive oil or bacon grease, until it begins to brown and crisp. Remove prosciutto from pan to a small dish or foil.
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  Step 4
  Add a teaspoon of butter and the diced onion to the same skillet; saute over medium/medium high heat several minutes, until onions begin to brown. Remove from heat; set aside.
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  Step 5
  Preheat oven to 375 degrees F. Place blind-baked pie crust on rimmed cookie sheet. Chop or cut fried prosciutto into smaller pieces; scatter over bottom of crust. (Reserve a little bit of the prosciutto for garnish, if desired.)
• 
  Step 6
  Lightly blot tomato slices with a paper towel. Place one slice in center of pie crust; arrange remainder of slices, overlapping, until pie is about 3/4 full.
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  Step 7
  Sprinkle lightly with sea salt and freshly ground black pepper, then a chiffonade of fresh basil. Scatter prepared onions over all.
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  Step 8
  Make the topping by combining 1/2 cup mayonnaise and the cheeses.
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  Step 9
  Drop dollops of the cheese mixture all over the pie, then gently spread to completely cover the pie to the edge of the crust.
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  Step 10
  Bake at 375 degrees F for 25 to 30 minutes, until top is lightly browned.
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  Step 11
  Allow to cool for about 20 minutes before serving. Garnish as desired. Refrigerate leftovers.
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