¼ cup (60 mL) finely chopped fresh flat-leaf parsley
1 ½ teaspoons (7.5 mL) Country Crock® Original Spread
1 tablespoon (15 mL) sea salt
2 tablespoons (30 mL) ground black pepper
2 cups (480 mL) yellow or white onions
2 tablespoons (30 mL) Country Crock® Original Spread
Preheat the oven to 350°F (175°C) and prepare the dough for the pie plate. Place the prepared pie shell into the refrigerator until ready to use.
Slice the tomatoes into 1/4-inch (0.6 cm) slices and arrange them in single layers on paper towel-lined baking sheets. Sprinkle the tomatoes with salt and pepper, then cover the trays with plastic wrap and set aside.
Prep your caramelized onions. Peel the onions and slice them into 1/4 inch (0.6 cm) thick slices. Heat a large skillet over medium heat and add 2 tablespoons (30 mL) of Country Crock® Original Spread to the hot pan. Add the onions and sauté, stirring occasionally until golden brown. Set aside.
In a medium bowl, mix the shredded cheese, mayonnaise, fresh parsley, 1 ½ teaspoons (7.5 mL) of Country Crock® Original Spread, and spices together until combined. Set aside.
Remove the pie shell from the fridge and begin to assemble.
Start with a layer of the cheese mixture, then tomatoes, followed by onions. Repeat these steps until the pie shell is full. Your final layer should be sliced tomatoes.
Place the pie in the oven and bake for 45 minutes, until the cheese and the crust turn a golden brown.