So here's a little pinch of French cuisine for your Sunday pleasure. Feel free to change the spices or amount of an ingredient to taste, recipes are not law, they're more like guidelines.
1 Cup Shortening
2 Cups Flour
1 tbsp salt
1 Yellow Onion
1/2 Stick Butter
Make the filling before the pie crust, so the crust won't dry out. This recipe can be for one full size pie or 7/8 small ramekins. Slice tomatoes and sprinkle with salt, leave out to dry for an hour. Melt the butter down in a pot and stir in flour. When the mix starts to become thick whisk in the milk to make the sauce. Flavor with pepper or other spices. Chop the onions and sauté in oil until soft, add basil, oregano, and red crushed pepper flakes. Add onions to cream sauce.
Mix salt and flour in bowl, cut in shortening. When mix starts to become crumbly, sprinkle water to make a ball of dough. Place pie crust down in greased pan, pour onion cream sauce on top, then layer slices tomatoes. Bake on 400 for about 20 min or until dough get golden on edges.