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