1C Cheddar (we used Sweetwater Valley Buttermilk Cheddar a local favorite), grated
1/4C Mayonaise (has to be Dukes in the South!)
Preheat oven to 375°.
Place tomatoes on baking sheets lined with parchment paper in one layer. Bake in oven for 30 minutes. Drop temperature to 300° and allow tomatoes to dry out for 45 minutes or until wrinkled.
Preheat oven to 425°.
Place pie crust in a 9" cast iron skillet tucking the edges under and piercing in several locations with a fork. Cover with parchment or aluminum foil and fill with pie weights or dried beans. Place in hot oven for 20 minutes or until golden brown. Remove pie weights/beans and bake another 5 minutes to brown base. Remove from oven. Reduce oven to 350°.
While crust is baking, roughly chop herbs.
Saute onions in butter until transparent. Adding garlic the last minute.
Mix Mayo and cheese together in small bowl.
Place one layer of tomatoes on base of crust and sprinkle with pepper. Add ⅓ of herbs and onion/garlic mixture. Repeat with remaining tomatoes, onions, and herbs. Top with cheese mixture.
Place in 350° oven and bake for 30 minutes or until light brown. Remove from oven and allow to rest for 10 minutes (the waiting is the hardest part!). Slice and serve.