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1
Butter a 9-by-13-inch baking pan, and preheat the oven to 375u00b0F.
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2
Place the tomato slices on a rack. Salt both sides, using 11/2 teaspoons salt total. Let the slices drain for at least an hour to remove excess water.
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3
Roll out the pate brisee or premade crust, and press it into the buttered pan. Poke it all over with a fork, and bake until brown, 18 to 20 minutes. Remove from the oven and let cool completely.
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4
In a heavy skillet, melt the butter over medium-high heat. When the foaming has subsided, saute the onions until slightly soft, a couple of minutes, and then add the garlic. Continue to saute until the onions and garlic are translucent, approximately 10 to 12 minutes total.
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5
Place the homemade mayonnaise, basil leaves, parsley, shallot, and green onion in the bowl of a food processor, and blend until the mixture is green and fully mixed, approximately 1 minute.
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6
In a large mixing bowl, combine the mayonnaise mixture, Gruyere, cheddar, and 1/2 cup Parmesan, stirring thoroughly.
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7
Spread mayonnaise-cheese mixture evenly over the cooled crust.
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8
Place sauteed onions and garlic evenly on top of mayonnaise mixture, and arrange the drained tomato slices in a pretty pattern on top of everything.
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9
Sprinkle with 1 tablespoon Parmesan and coarsely ground black pepper, and bake for 50 to 60 minutes.
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10
Let pie rest for at least 30 minutes. Serve warm, at room temperature, or cold with additional basil mayonnaise.
