Fresh Tomato Pie

Directions

1. 1
   Cool: 20 Minutes
2. 2
   Place a rack in the center of the oven and preheat the oven to 375F.
3. 3
   Place the tomato slices on a baking rack placed in a sink or over a sheet pan, Lightly salt the tomato slices and let them sit until they give up some of their juice, about 15 minutes.
4. 4
   Meanwhile, prick the bottom and side of the pie crust with a fork a few times (see Note).
5. 5
   Bake the crust until it just begins to brown, 5 to 6 minutes.
6. 6
   Let the crust cool for about 15 minutes.
7. 7
   Leave the oven on.
8. 8
   Pat the tomato slices dry with paper towels.
9. 9
   When the crust has cooled, arrange half of the tomato slices in the bottom.
10. 10
    Scatter 1/4 cup each of the basil and scallions over them.
11. 11
    Add the rest of the tomato slices and top these with the remaining 1/4 cup each of basil and scallions.
12. 12
    Combine the mozzarella and Cheddar cheese, mayonnaise, cayenne, and bacon, if desired, in a small bowl.
13. 13
    Spoon the cheese mixture over the tomatoes and, using a knife, spread it out as evenly as you can.
14. 14
    Bake the tomato pie until browned, 30 to 35 minutes.
15. 15
    Then, carefully arrange a loose tent of aluminum foil over the top of the pie to shield the crust from over browning.
16. 16
    Continue to bake the pie until the cheese has browned and the filling has firmed up, about 15 minutes longer.
17. 17
    Remove the pie from the oven and let it cool at least 20 minutes before slicing and serving.