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1
Put the flour, semolina, and salt in a bowl (feel free to use a food processor if you have one) and mix.
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2
Add the butter and mix into the flour until it looks like small peas.
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3
Add the ice water, 1 tablespoon at a time, until the dough sticks together (when you gather the dough in your fingers and it sticks together without crumbling, it's ready).
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4
Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.
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5
Preheat oven to 400 F. Then put a 1/4 inch of water into a pan and heat until boiling. Once boils, add onion and cook for five minutes. Dry onion with a paper towel.
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6
Add butter and sugar to pan and heat, then add onion. Cook onion for 15-20 minutes to carmelized, watching carefully towards the end so that the onions don't burn.
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7
Roll out dough on a floured surface so that it is about 1/4 inch thick.
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8
Arrange alternating slices of peach and tomato (to the best extent possible- definitely won't be as neat as just peach or apple slices, but I promise it will look pretty anyway). Once dough is pretty much covered, fold over the edges. Place in oven for 10 minutes.
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9
Take pie out of oven, topping with small slices or shredded mozzerella, then adding the carmelized onion. Finally, shred roughly 1/2 cup of paremsan (buy the good stuff- it's worth it) over the top of the pie and place back in the oven for about 15 minutes or until golden brown.
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10
Place pie on a cooling rack, adding some fresh basil and enjoy.
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11
If you want, you could definitely add arugula or maybe some balsamic vinegar to this, to really amp up the flavor.
