Crust and Custard Filling:
1 (9 inch) unbaked pie crust
5 red onions, cut in eighths. Leave roots on but carefully trim them
2 tablespoons olive oil
3 egg yolks
5/8 cup heavy whipping cream
6 oz. crumbled goat cheese
Salt to taste
Tomato Relish:
2 yellow tomatoes, finely chopped
2 red tomatoes, finely chopped
6 basil leaves, finely chopped
1 clove garlic, minced
12 Kalamata olives, pitted and sliced in halves
1 pinch good Maldon salt if available
1 T. olive oil