Southern Tomato Pie

Instructions

1. Blind bake the crust: Preheat the oven to 375°F (190°C) and set a rack in the middle position. For a frozen crust: Remove the pie crust from the freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about 1 inch/2.5 cm apart). Bake until fully cooked and lightly golden, 12 to 15 minutes. (Keep an eye on it; if it puffs up while cooking, gently prick it with a fork or press it down with a flat spatula so it will deflate.) Don't worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set the cooked crust aside as you prepare the filling. For a homemade crust: Line the chilled dough with parchment paper and fill with pie weights or dried beans. Bake for 15 to 20 minutes, or until the edges are lightly golden and the crust is set. Carefully remove the weights and parchment. Return to the oven and bake until the crust is lightly golden and fully set, 5 to 10 minutes more.
2. Roast the tomatoes and onions: Directly on a baking sheet, toss the tomatoes and onions with the olive oil, salt, pepper, sugar, and thyme. Spread in a single layer. Roast for 45 to 50 minutes, stirring a few times, until the tomatoes dry out and caramelize slightly and the onions are just slightly browned. Remove from the oven, sprinkle the basil over top, and mix to combine. Set aside.
3. Make the topping: In a small bowl, stir together the mayonnaise, ½ cup (60 g) of the fontina, and the Pecorino Romano.
4. Assemble and bake: Sprinkle the remaining fontina evenly over the bottom of the blind-baked crust. Spoon the roasted tomato filling over top and spread evenly into a compact layer. Dollop the mayo/cheese mixture over top and spread evenly to the edges (it will be a thin layer). Bake at 375°F for 25 to 30 minutes, until lightly golden. Serve warm or at room temperature.