This is one of my all time favourites and I do mine in mini patry pans and serve as a starter. You can use Puff Pastry for this recipe, but prebake your shell.
1x 23 cm Pie shell
1/2 yellow or red onion, chopped
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/4 cup sliced basil (about 8 leaves)*
2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Frank’s Hot Sauce (or Tabasco)
Salt and freshly ground black pepper
*To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the “cigar” crosswise in thin slices.
1 Preheat your oven to 350°F. Pre-bake the pie shell in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned.
If you are using a homemade crust, freeze the crust first, then press a sheet of aluminum foil into the crust to keep the sides of the pie crust from falling down as it cooks. Pre-bake it for 15 minutes, then remove the foil and bake for 10 more minutes.
2 Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust. Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.
3 Sprinkle a layer of chopped onion over the bottom of your pre-baked pie crust shell. Spread the drained chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.
5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.