Step 1

Make pie crust. Combine flour, salt, and sugar in a food processor. Add butter and pulse until the mixture resembles coarse meal, about 10 seconds.

Step 2

Slowly add ice water, pulsing the mixture for no longer than 30 seconds, just until it begins to form a ball.

Step 3

Divide dough ball into 2 pieces and place each on a piece of plastic wrap. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Step 4

Remove dough from refrigerator.. Let the dough rest for several minutes at room temperature and then roll it out on a lightly floured surface until it fits a 9-inch pie plate. Transfer pie crust to pie plate. This is easy to do if you roll the dough on a piece of parchment paper and then just flip it over into the pie pan and peel the paper off.

Step 5

Place tomato slices on paper towels to remove some of the excess moisture.

Step 6

Preheat oven to 425 degrees.

Step 7

In a medium bowl, mix together cheddar cheese, mayonnaise, parsley, green onions, Parmesan cheese, and bread crumbs.

Step 8

Layer 1/2 of the tomatoes in the pie pan. Cover with 1/2 the cheese mixture. Repeat layers.

Step 9

Bake for about 30 minutes or until top of the pie is browned and bubbling. Serve warm.