Heirloom Tomato Pie

     I made this a couple weeks ago for brunch and it was huge hit. This time of year
     tomatoes are ripe and beautiful. The crust, cheese, and caramelized onions had
     me dreaming about this tart for a week. Perfect to serve if you are having guests over.

                                                      Heirloom Tomato Pie

        One pie crust...homemade or store bought
        3/4 cup manchego cheese
        olive oil
        1 large onion
        2 pounds heirloom tomatoes
        salt and pepper
        3/4 cup mozzarella cheese
        1/4 cup sour cream
        3 tablespoons bread crumbs
        3 tablespoons fresh chives
        3 tablespoons fresh parsley
        1 teaspoon chopped fresh thyme

       1) Line crust with foil and fill with dried beans. Bake until edges are golden. 2o min.
       2) Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion
       and cook, stirring until golden, 15 minutes. Let cool. Meanwhile, thinly slice tomatoes
       toss with 1 tablespoon of salt and in a colander. Let drain 30 min.
       3) Increase oven temperature to 375. Combine the manchego cheese, mozzarella,
       sour cream, bread crumbs, 2 tablespoons each of herbs, 1/4 teaspoon salt and pepper
       and the onions in a bowl. Spread in the crust. Arrange tomatoes on top. Drizzle with
       oil. Season with salt and pepper. Bake until the tomatoes are browned about 50
       minutes. Top with remaining herbs. Slightly adapted from Food Network.