Heirloom Tomato Pie

• 1 cup all-purpose flour
• 34 cup yellow cornmeal
• 34 teaspoon fine salt
• 12 cup unsalted butter, cut into 1/2-inch pieces
• 34 cup manchego cheese, shredded plus
• 3 tablespoons manchego cheese, shredded
• 2 tablespoons extra virgin olive oil
• 1 large onion, thinly sliced
• 2 12 lbs mixed heirloom tomatoes
• kosher salt
• 34 cup mozzarella cheese, shredded
• 14 cup mayonnaise
• 3 tablespoons breadcrumbs
• 3 tablespoons fresh chives, chopped
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• fresh ground pepper

1. Prepare Crust:.
2. In a bowl mix flour, cornmeal and salt together and put in a food processor.
3. Add cold butter and 3T of manchego pulse until coarse meal texture and pea-size bits of butter.
4. Slowly add 4 T of ice water until dough comes together, adding 1 T more of ice water if needed.
5. Place on plastic wrap and press into a disk shape.
6. Wrap well and refrigerate until firm, about 45 minutes.
7. Roll between 2 sheets parchment paper into a 13" round circle.
8. Put into a 9 1/2" deep-dish pie plate.

flour, yellow cornmeal, salt, unsalted butter, manchego cheese, manchego cheese, extra virgin olive oil, onion, tomatoes, kosher salt, mozzarella cheese, mayonnaise, breadcrumbs, fresh chives, fresh parsley, fresh thyme, fresh ground pepper

Taken from www.food.com/recipe/heirloom-tomato-pie-480463 (may not work)