Ingredients: 3 beefsteak tomatoes 1 large yellow or vidalia onion 2-3 Tbs oil 2 cups of hard aged cheese like aged gouda, gruyere, or dubliner 1/2 tsp paprika 1 cup of basil-garlic aioli Salt and pepper
Method: Preheat the oven to 350 degrees. Place the prepared pie crust in the oven "blind" or without the fillings. Bake for 10 minutes or until the surface begins to ripple and look puffy. Remove from the oven and let cool.
Slice the tomatoes and put on a plate between layers of paper towel. Press and squeeze to help draw out the moisture. Set aside and let continue to drain for up to one hour. Slice the onion into thin wedges and saute in a pan with the oil and a little salt. Cook until the onions begin to soften and have browned a little.
Place the onions on the bottom of the cooked pie crust, followed by layers of sliced tomato. Sprinkle salt and black pepper onto the tomatoes. Mix together the basil-garlic aioli, cheese, and paprika, then spread the mixture over the top of the tomatoes. Bake at 350 degrees for 45-55 minutes. Remove from the oven and let rest for 10 minutes before serving. Can be served warm or cold.