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1
On a lightly floured work surface, roll the dough out into a round about 12 inches in diameter and 1/4 inch thick.
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2
Line a 9-inch pie plate with the dough and crimp the edges decoratively.
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3
Freeze for 20 minutes.
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4
Preheat the oven to 375 degrees F. Line the dough with a piece of parchment paper or aluminum foil, and fill it with pie weights or dried beans.
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5
Bake until the crust starts to set, about 15 minutes.
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6
Remove the pie weights and parchment paper and continue to bake until the crust is dry and very lightly brown, about 10 minutes more.
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7
Remove to a wire rack and set aside.
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8
Put the tomatoes in a colander and sprinkle them with a little salt.
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9
Let stand for 30 minutes then press out as much liquid as possible using the back of a large spoon or a rubber spatula.
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10
In a frying pan, melt the butter.
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11
Add the onion and cook until golden, about 8 minutes.
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12
Scrape into the pie shell and spread into an even layer.
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13
Add the tomatoes, spreading into an even layer, then sprinkle with the herbs.
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14
In a bowl, stir together the cheese and mayonnaise.
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15
Dollop it over the top of the tomatoes, then spread it into an even layer with your hands or a spoon.
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16
Bake until golden brown, about 45 minutes.
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17
Let stand for at least 20 minutes before serving.
