Pie with mozzarella, onions and tomatoes

Ingredients:

• 3-4 ripe bull's heart tomatoes (about 1.2 kg), sliced ​​into 0.5 cm thick rounds.
• Half a small sweet onion, thinly sliced
• 1 American pie base
• 1 cup grated aged cheddar
• 1 tbsp. grated mozzarella
• 1 cup mayonnaise
• 0.5 cup fresh basil leaves, torn, plus small leaves for garnish

Preparation:

1. Place the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1–2 hours.
2. Preheat oven to 175°C.
3. Place the dough in a 9-inch (22 cm) pie pan with wavy edges. Prick the bottom and sides of the dough with a fork. Line with foil and fill with pie weights or dried beans. Bake until the edges of the cake are light golden brown, 20–25 minutes. Remove the foil and weights and continue baking until the bottom of the cake comes out clean, another 15–20 minutes. Let the cake cool completely.
4. Combine the cheddar, mozzarella, and mayonnaise in a medium bowl. Season with a pinch of salt and a few grinds of black pepper.
5. Transfer the tomatoes and onions to a dry paper towel and pat dry. Sprinkle the tomatoes generously with ground black pepper. Arrange a third of the tomatoes in a single layer on the pie crust, overlapping slightly. Sprinkle the tomatoes with a third of the basil, and top with a third of the onions. Repeat twice with the remaining tomatoes, basil, and onions. Spread the mayonnaise mixture over the onions.
6. Bake until the cheese is golden brown and the filling is bubbling, 30–35 minutes. Let cool completely. Sprinkle the pie with basil leaves. Let cool to room temperature and serve.