Recipe by: Chef Manny
Ingredients
1/2 recipe Basic Pie Dough
All-purpose flour, for work surface
1 Tbsp. unsalted butter
1/2 large, sweet onion, sliced
1/4 teaspoon baking soda
1 1/2 pounds assorted ripe tomatoes, divided
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 teaspoon fresh thyme
1 teaspoon olive oil
2 1/2 tablespoons fresh basil, chopped
8 slices cooked bacon, roughly chopped (about 1 1/2 cups)
1/2 cup of mayonnaise
1/3 cup of grated Parmesan
1/3 cup of grated Asiago
Instructions
Preheat oven to 400F. On a lightly floured work surface roll pie dough to a 12-inch round. Gently fit dough in a 9-inch pie pan. Trim edges to 1 inch; turn overhang under and crimp. Line dough with a large piece of parchment paper and fill with pie weights, dried beans, or rice. Bake until edges are set, about 30 minutes. Carefully remove pie weights and cool completely on a wire rack.
Reduce oven to 375F. Melt butter in a medium saucepan over medium-low heat. Add onion and baking soda. Cook, stirring occasionally, until golden brown, 14 to 16 minutes.
Meanwhile, chop half of the tomatoes into 1/2-inch pieces. Toss together chopped tomatoes, sugar, and salt in a colander and let drain, for about 30 minutes. Thinly slice the remaining tomatoes (1/8- to 1/4-inch-thick) and place in a single layer on a rimmed baking sheet. Sprinkle with thyme, oil, and salt. Roast until slightly dried and starting to wrinkle, 25 to 30 minutes.
Reserve 3 to 4 sliced roasted tomatoes. Combine onions, both batches of tomatoes, basil, and bacon in a bowl. Stir together mayonnaise, Parmesan, and Asiago in a second bowl. Spoon tomato mixture into parbaked crust. Top with mayonnaise mixture and reserved tomatoes. Season with pepper.
Bake until cooked through and golden brown in center, 25 to 30 minutes, shielding edges halfway through if necessary. Serve warm or at room temperature.