Cherry Tomato and Onion Pie

1 refrigerated rolled pie crust 

½ cup shredded Pecorino, plus more for topping

 ½ pint cherry tomatoes, halved 

½-1 onion cut into thin slices

Drizzle with Balsamic vinegar

2 teaspoons olive oil, divided 

Salt and pepper

2 tablespoons small or torn basil leaves 

Preheat oven to 425°F.

Roll the pie crust into a 7-by-10-inch rectangle or a 9-inch circle and place on a parchment-lined baking sheet. 

Top pie crust with cheese, leaving a 2-inch border. Evenly spread sliced onions on the bottom of the crust and top with cherry tomatoes, cut-sides up. Drizzle with 1 teaspoon balsamic vinegar, oil and season with salt and pepper. Fold crust edges over outer edge of tomatoes, pleating as needed. Brush crust edges with remaining oil.

Bake until crust is golden and tomatoes are bubbling, 30-35 minutes. Let cool 15 minutes. Sprinkle with basil before serving.