1 medium Vidalia onion
3 medium-sized ripe tomatoes
1 T fresh thyme, chopped (or 2 t dried)
1 C (4 ounces) Swiss or Gruyere cheese, shredded
1 9-inch pie crust
1 C Panko breadcrumbs
1 t lemon zest
1 T olive oil
Sea salt and pepper
Fresh chopped basil, for garnish – optional
Peel, cut in half and thinly slice the onion. In a large sauté pan, heat 1 tablespoon of olive and add the onions. Sauté until tender but not brown, about 10-15 minutes. As the onions are cooking, add the thyme, a pinch of salt and a bit of pepper.
Preheat the oven to 350̊F. Prick the crust around the bottom with a fork. Shred the cheese and sprinkle all of it around the bottom of the shell. Cover the cheese with half the onions. Slice the tomatoes fairly thin and arrange one layer in a concentric form over the onions. Add a second layer of onion and tomato. Lastly, mix the Panko, lemon zest and 1 tablespoon of olive oil together in a small bowl. Cover the top layer of tomatoes with the mixture and gently press down on the pie with a spatula to tighten all the ingredients together, but without damaging the tomatoes. Bake for 45 minutes to an hour, until breadcrumbs are lightly browned and pie is bubbling slightly at the edges. Let pie sit at least 15 minutes before cutting. Pie is best served warm or tepid and is best served the same day it’s baked. Sprinkle with chopped fresh basil before serving. Serves 6.