Ono Island–Inspired Tomato Pie

Ingredients

For the crust

• 1 refrigerated deep-dish pie crust, or your favorite homemade crust
• 1 egg white, lightly beaten, optional for sealing

For the filling

• 3 to 4 medium ripe tomatoes, sliced 1/4-inch thick
• 1 teaspoon kosher salt, for salting tomatoes
• 1 large Vidalia onion, very thinly sliced
• 1 tablespoon olive oil or unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh basil, chopped, plus extra for garnish
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes, optional

For the topping

• 1 cup shredded mozzarella cheese
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup mayonnaise
• 2 tablespoons sour cream or Greek yogurt
• 1 teaspoon Dijon mustard
• Fresh thyme leaves and basil ribbons, for garnish

Instructions

1. Prep the tomatoes. Slice the tomatoes and lay them in a single layer on paper towels. Sprinkle both sides lightly with kosher salt. Let them sit for 20 to 30 minutes to draw out excess moisture, then gently blot dry.
2. Blind-bake the crust. Preheat your oven to 375°F. Fit the pie crust into a deep-dish pie plate and crimp the edges. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake for 10 to 12 minutes, until just beginning to set. Remove parchment and weights. Brush lightly with beaten egg white, if using, and bake 3 to 5 more minutes. Set aside to cool slightly.
3. Cook the Vidalia onion. In a skillet over medium heat, warm the olive oil or melt the butter. Add the onion with a small pinch of salt and cook 8 to 10 minutes, stirring occasionally, until softened and lightly golden at the edges. Add the garlic and cook 1 more minute. Remove from heat.
4. Make the herb cheese topping. In a mixing bowl, combine mozzarella, Parmesan, mayonnaise, sour cream or Greek yogurt, and Dijon mustard. Stir in the chopped basil, thyme, black pepper, and red pepper flakes if using. Mix until thick and spreadable.
5. Assemble the pie. Layer half the cooked onion over the bottom of the crust. Add a layer of tomato slices, slightly overlapping. Sprinkle with a little basil and thyme. Repeat with the remaining onions and tomatoes, finishing with tomatoes on top. Dollop the cheese mixture over the tomatoes and gently spread it to the edges.
6. Bake. Bake at 375°F for 30 to 35 minutes, until the top is deeply golden and bubbling around the edges. If the crust starts browning too quickly, shield the edges with foil.
7. Cool and garnish. Let the tomato pie rest for at least 15 to 20 minutes before slicing. Garnish with fresh basil ribbons and thyme leaves.