Preheat the oven to 425.

Press dough into a pie plate (don't worry about what it looks like all that much)

Line the dough with foil and pour in something to hold the crust in place while it bakes--like dried beans or uncooked rice.

Bake the pie crust until golden--about 20 minutes.

While the crust bakes, sautee the onion in the canola oil over medium heat until soft and slightly translucent--about 6 or 7 minutes. Season to taste with salt and pepper. Set aside.

Remove the crust from the oven and lift out the foil and beans/rice. Reduce oven to 350.

Allow the crust to cool about 10 minutes.

Thinly slice your tomatoes and lay them in one layer on paper towels.

Sprinkle with 1 teaspoon kosher salt and allow them to sit about 10 minutes. Pat dry before moving on.

In a small bowl, mix the cheeses and mayonnaise. Set aside.

Now assemble the pie: into the crust, layer 1/2 the onions, 1/2 the tomatoes and sprinkle with the herbs and some extra pepper.

Repeat the onion, tomato and herbs and top with the cheese and mayonnaise mixture.

Bake 350 for 30 minutes until golden brown. Serve hot or warm.