Lucy Buffett’S Sweet Tomato Pie - cooking recipe

Ingredients

2 tablespoons all-purpose flour
1 refrigerated pie crust
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 large onion, thinly sliced
1 tablespoon sugar
4 garlic cloves, thinly sliced
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons heavy cream
1 tablespoon sour cream
1 tablespoon honey mustard
1 cup shredded parmesan cheese
4 green onions, cut into 2-inch pieces, including the green part
4 large tomatoes, sliced into 1/4 inch slices, preferably homegrown
1/2 teaspoon kosher salt
1/2 teaspoon fresh coarse ground black pepper
1/2 cup fresh basil, cut in ribbons
2 cups shredded gruyere or 2 cups swiss cheese

Preparation

Preheat oven to 450 degrees.
Sprinkle flour over counter and roll pie crust dough to fit a 7x11-inch rectangle baking dish, making sure dough comes up the sides of the dish. Poke bottom of crust with a fork in several places. Bake for 9 to 10 minutes or until crust is lightly browned.
Remove from oven to cool. Reduce oven temperature to 400 degrees.
In a cast iron, or heavy skillet, heat butter and olive oil over medium heat until it begins to sizzle. Add onions and sugar. Saute until onions are very brown and caramelized.
Add garlic and stir constantly for another 1 to 2 minutes or until garlic is cooked through and tender. Remove onions and garlic from skillet and set aside to cool.
In the bowl of a food processor, combine the cream cheese, mayonnaise, heavy cream, sour cream, honey mustard, Parmesan cheese and green onions. Process until well mixed. transfer to a mixing bowl and set aside.
In the cooled pie crust, layer half of the following ingredients: sauteed onions, cream cheese mixture, sliced tomatoes, salt, black pepper, basil and Gruyere cheese. Repeat layering using all ingredients.
Bake 35 minutes or until pie is bubbling and top is browned.
Remove from oven and cool for 10 to 15 minutes before slicing.