1 pie crust, homemade or store-bought
2 1/4 pounds assorted Heirloom Tomatoes, thinly sliced
1 1/4 teaspoons Kosher Salt, divided
1/2 Onion, thinly sliced
1 teaspoons ground Black Pepper
1 tablespoon Butter
1/4 cup fresh Basil, chopped
2 tablespoons fresh Rosemary, minced
2 tablespoons fresh Parsley, chopped
1/2 cup freshly grated Mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup Manchego
1/4 cup + 2 tablespoons Greek Yogurt. plain
Preheat oven to 350 degrees Fahrenheit.
Place sliced tomatoes in a colander and sprinkle with 1/4 teaspoon Kosher salt. Let the tomatoes sit like this for 20 minutes to drain out excess water.
Heat butter in a skillet over medium heat. Sauté sliced onion until soft and translucent, about 5-7 minutes. Let cool to room temperature. In a bowl, stir together greek yogurt, onions, cheese, herbs, salt, and pepper.
Place pie crust in a greased pie dish or tart pan. Spread the greek yogurt mixture evenly across the bottom of the crust. Pat the tomato slices dry with a paper towel and layer in the dish. Sprinkle with a little extra parmesan cheese, if desired.
Bake for 35-40 minutes until crust is completely cooked.
Photographed by Alli Shepherd.