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1
Preheat oven to 450 degrees.
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2
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.
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3
Remove from oven to cool. Reduce oven temperature to 400 degrees.
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4
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.
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5
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.
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6
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.
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7
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.
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8
Bake 35 minutes or until pie is bubbling and top is browned.
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9
Remove from oven and cool for 10 to 15 minutes before slicing.
