Prepare the Pie Crust:

1. If making homemade pie crust, roll it out into a 9-inch pie pan and par-bake it. (Blind-bake with pie weights, then bake for 3–4 minutes more without weights.) Let cool.

Prepare the Tomatoes:

2. Seed the tomatoes: Cut in half crosswise and squeeze out seeds and excess juice.

3. Chop the tomatoes into bite-sized pieces, then place them in a colander.

4. Salt the tomatoes with 1 teaspoon kosher salt and let sit for at least 15 minutes, stirring occasionally. This helps draw out excess moisture.

5. Dry the tomatoes by spreading them on paper towels and pressing another layer of paper towels on top.

Assemble the Pie:

6. Preheat oven to 375°F (190°C). Place a baking sheet or pizza stone on the center rack to heat up.

7. Layer the pie:

   • Sprinkle 1 tablespoon cornmeal over the bottom of the pie crust.

   • Add ¾ cup shredded cheddar cheese.

   • Sprinkle ½ cup chopped onion and ¼ cup fresh basil over the cheese.

   • Spread half of the dried tomatoes over the basil.

Make the Mayo Mixture & Finish Layering:

8. In a bowl, mix together ¾ cup mayo, minced garlic, cayenne, black pepper, ½ cup cheddar, ½ cup mozzarella, and ½ cup gruyere.

9. Spread this mixture evenly over the tomatoes in the pie crust.

10. Add the remaining tomatoes on top.

11. Finish with ¼ cup cheddar, ¼ cup mozzarella, and ¼ cup gruyere cheese.

Bake the Pie:

12. Cover the edges of the crust with aluminum foil or a pie shield to prevent over-browning.

13. Place the pie on the hot baking sheet or stone in the oven and bake for 40–45 minutes until golden brown.

14. Remove the foil in the last 5–10 minutes if the edges aren’t browning enough.

Cool & Serve:

15. Let the pie cool for 15–30 minutes before slicing. Garnish with fresh basil and serve warm.

Storage:

• Cover and refrigerate leftovers for up to 5 days. The longer it sits, the softer the crust will become.