Salt and drain the tomatoes

• Slice the tomatoes to the thickness you like and lay them on a drying rack.
• Pat them lightly dry, sprinkle with salt and let them sit so they release their juices and the pie doesn't turn soggy.

Prepare the onion and herb mixture

• Dice the onion into a bowl and add the minced garlic.
• Pick and mince the fresh basil and add it to the bowl.
• Season with salt, pepper, onion powder, garlic powder, smoked paprika and Aleppo pepper, then mix and set aside.

Blind bake the crust

• Lay the pie crust in a pan and prick it all over with a fork.
• Bake at 175 °C for about 10 minutes.

Make the cheese mixture

• In a bowl, combine the shredded sharp cheddar and pepper Jack.
• Add the mayonnaise and mix until the cheese clumps together.

Layer the pie

• Dab the tomatoes dry again.
• Spread a layer of the onion-cheese mixture in the crust, add a layer of tomatoes, then repeat.
• Finish with a final layer of cheese on top.

Bake the pie

• Bake until the top is golden and crispy.
• Let it cool before slicing so you don't burn your tongue.

Finish and serve

• Top with a little fresh basil and serve.