TO PREPARE PIE CRUST
Unwrap dough and place on a lightly floured surface. Sprinkle lightly with flour and roll dough to 1/8 inch thickness.
Preheat oven to 425°F. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than the diameter of the pie plate. Fold overhanging dough under along the rim of the pie plate. Chill 30 more minutes until firm.
Line pie crust with aluminum foil. Fill with pie weights and foil. (this will keep the crust from bubbling up) Place on an aluminum foil lined baking sheet. Bake for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on a wire rack. Reduce oven temperature to 350°F.
***see note below
Place sliced tomatoes in a single layer on paper towels. Sprinkle with 1 teaspoon salt and let stand for 15-20 minutes.
Meanwhile, sauté onions and leeks and 1/4 teaspoon salt and pepper each in hot oil over medium heat until they are tender and lightly browned.
Pat tomatoes dry with a paper towel. Layer tomatoes, onions, sun-dried tomatoes, 1/2 of the cheese and herbs. Repeat.
Combine the remainder 1/2 cups of cheeses with the mayonnaise and spread over pie.
Bake at 350°F for 30 minutes until lightly browned. Serve hot, warm or at room temperature.
***note*** for a quicker process you can use refrigerated dough or frozen dough by following package directions.
you can also drizzle pie with a pesto sauce or vinaigrette if desired.