Never Not Eating Roasted Tomato Pie

The Stuff: 

PASTRY CRUST

• 1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for work surface
• 1 teaspoon kosher salt
• 2 teaspoons Never Not Eating Shawarma Spice
• 1 teaspoon Never Not Eating Chraime Spice
• 1/2 teaspoon black pepper
• 1/2 cup cold unsalted butter (4 ounces), cubed
• 4 to 5 tablespoons ice water

SUMAC POMEGRANITE MOLASSES ONIONS

• 2 tablespoons canola oil
• 1/2 large red onion, thinly sliced into half-moons (about 1 3/4 cups)
• 2 teaspoons Never Not Eating Sumac S&P
• 1/2 teaspoon Never Not Eating Chraime Spice
• 1 tablespoon pomegranate molasses

FILLING

• 2 pounds ripe red medium-size tomatoes (Romas work great for this recipe, or any heirlooms)
• 1 tablespoon Never Not Eating Chraime Spice
• 1 teaspoon kosher salt, divided
• 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
• 2 ounces sharp white cheddar cheese, shredded (about 1/2 cup)
• 1/2 medium red onion, finely chopped (about 2/3 cup)
• 1/2 cup mayonnaise
• 1 tablespoon olive oil
• 1 large egg, lightly beaten

The Method:

1. Pulse flour, salt, and spices in a food processor until combined. Add butter, and pulse until mixture is crumbly and butter is cut into small bits, about 10 times. Slowly add 4 tablespoons ice water while pulsing, adding up to 1 more tablespoon ice water, 1 teaspoon at a time, until dough comes together and forms a ball. Wrap in plastic wrap, and refrigerate until chilled, about 30 minutes. 
2. Heat canola oil in a large skillet over medium-high until shimmering. Stir in onion, Sumac S&P, and Chraime. Cook, stirring often, until onion is translucent, about 10 minutes. Stir in pomegranate molasses until combined. Remove from heat, and set aside.
3. Preheat oven to 400°F. Line a large rimmed baking sheet with 2 layers of paper towels. Cut medium-size tomatoes into 1/2-inch-thick slices. Place tomatoes on paper towels; sprinkle one side with Chraime and ½ teaspoon salt; flip and sprinkle the other side with remaining ½ teaspoon salt. Let stand 10 minutes. 
4. Stir together cheeses, onion, mayonnaise, and Chraime. On a floured surface, roll pastry dough into a 12-inch circle or oval, trimming edges, if needed. Transfer dough to a parchment paper–lined baking sheet. Spread cheese mixture over dough, leaving a 2 1/2-inch border around edge. Layer sliced tomatoes, Chraime side down, on cheese mixture. Drizzle tomatoes with oil. Top with Sumac S&P onions. Fold exposed border of dough circle toward center, pleating as necessary. Brush exposed crust with egg. Note to not overfill or make the dough too thin or it will leak.
5. Bake in preheated oven until filling is bubbling and crust is golden brown, 20 to 25 minutes. Let cool 10 minutes.

Based on: https://www.foodandwine.com/recipes/roasted-curry-tomato-pie