Enjoy a golden-brown pie crust baked to perfection that celebrates the vibrant flavors and colors of heirloom tomatoes.

 Ingredients: 

• 1 cup all-purpose flour 
• 3/4 cup yellow cornmeal 
• 3/4 tsp. salt 
• 1 stick cold unsalted butter, cut into 1/2-inch pieces 
• 3/4 cup plus 3 Tbs. shredded Manchego cheese 
• 2 Tbs. olive oil 
• 1 large onion, sliced thinly
• 2 1/4 lbs. mixed heirloom tomatoes 
• Kosher salt 
• 3/4 cup shredded mozzarella cheese 
• 1/4 cup mayonnaise 
• 3 Tbs. breadcrumbs 
• 3 Tbs. chopped fresh chives 
• 3 Tbs. chopped fresh parsley 
• 1 tsp. chopped fresh thyme 
• 1 tsp. freshly ground pepper 

 Instructions: 

How to Make the Crust: 

1. In a food processor, pulse the flour, cornmeal and salt until combined.
2. Add the butter and 3 tablespoons Manchego and pulse until the mixture looks like a coarse meal with pea-size bits of butter.  
3. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if needed.
4. Place dough onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, 40 - 50 minutes. 
5. Put the dough between 2 sheets of parchment paper and roll into a 13-inch round.  
6. Transfer the dough to a 9 1/2-inch deep-dish pie plate.  
7. Fold the overhang under itself and crimp the edges.  
8. Pierce the bottom of the crust awith a fork. 
9. Refrigerate until firm, about 20 minutes. 
10. Preheat oven to 350 degrees. 
11. Line the crust with foil, then fill with dried beans.  
12. Bake until the edges are golden, about 20 minutes.  
13. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes.  
14. Transfer to a rack to cool. 

 How to Make the Filling: 

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.  
2. Add the onion and cook until golden, about 15 minutes. Let cool.  
3. Thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a strainer.  
4. Let drain, gently tossing every so often, about 30 minutes. 

 How to Assemble 

1. Increase the oven temperature to 375 ° F.  
2. Combine the remaining 3/4 cup Manchego, mozzarella, mayonnaise, breadcrumbs, 2 tablespoons of both the chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl.  
3. Spread in the crust.   
4. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper to taste.  
5. Bake until tomatoes are browned, about 50 minutes.  
6. Garnish with the last one tablespoon of both the chives and parsley.