Late Summer Tomato Pie

• 1 pre-baked 9-inch pie shell, completely cooled
• 2 pounds ripe tomatoes
• 1 small yellow onion, sliced paper thin
• 1/3 cup torn fresh basil leaves
• 1 cup grated Gruyere cheese
• 1 cup grated cheddar cheese
• 1/2 cup olive oil
• 1 cup Italian-seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• Salt and fresh-ground black pepper

1. Slice the tomatoes 1/8-inch thick and drain on paper towels for about an hour, giving them a gentle pat. When ready to assemble the pie, preheat the oven to 350 degrees. Combine the Gruyere and cheddar cheeses in a bowl and set aside.
2. Sprinkle some bread crumbs and a layer of Gruyere cheese on the bottom of the pie shell. Place a layer of sliced tomatoes, then a layer of onion. Sprinkle with salt pepper and some of the basil, then a layer of cheese. Continue layering the ingredients, until the pie is just heaping full.
3. Mix the breadcrumbs and Parmesan cheese, along with any remaining shredded cheese together. Spoon the mixture evenly over the top and then drizzle the olive oil all over.
4. Bake for 20-25 minutes, or until the cheese is melted and the breadcrumbs are browned. Allow the pie to cool slightly before slicing and serving.

pie shell, tomatoes, yellow onion, basil, gruyere cheese, cheddar cheese, olive oil, italianseasoned bread crumbs, parmesan cheese, salt

Taken from food52.com/recipes/61852-late-summer-tomato-pie (may not work)