Southern Tomato Pie

Let’s use up some tomatoes and discover a new recipe. 
 
Ingredients: 

1 pie crust (store-bought is fine)
2¼  lbs. fresh tomatoes, sliced to ¼”.
1¼  tsp. kosher salt, divided
1 sweet onion, chopped
1¼  tsp. freshly ground pepper
1 Tbsp. olive oil
½  cup assorted chopped fresh herbs (such as chives, parsley, and basil)
½  cup grated Gruyère cheese (I used pre-grated "Alpine Blend": Swiss & Gruyère)
¼ cup grated Parmesan cheese
¼  cup plain Greek yogurt
 

Instructions: 

Pre-bake Crust: Line crust with aluminum foil; fill with pie weights or spare change. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet. Bake at 425°F for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). 

Reduce oven temperature to 350°F.

Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. coarse salt. Let stand 10 minutes for the salt to draw moisture out.

Sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat until onion is tender.

Pat tomatoes dry with a paper towel; be OCD about it: get them really dry. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper.

Stir together cheeses and yogurt; spread half over the pie. Add another layer of tomatoes & such, topped by another layer of cheese mixture. A third layer is optional.

Bake at 350°F for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature. 
 
Comments:
• I needed to be far more careful about drying the tomatoes. Be excessive.

• Third layer of tomatoes may have been excessive.

• I used too much Parmesan. Recipe has been adjusted for that.