Step 1

Roll the dough on a lightly floured work surface to a 13-inch round. Gently ease the dough into the tart pan and press into the bottom and sides. Trim the excess dough around the edges. For a deep dish pie plate fold the extra dough under and crimp around the edges. Sprinkle cornmeal over the crust and refrigerate for 30 minutes or more will preparing the filling.

Step 2

Slice the tomatoes into 1/4-inch thick slices and remove the seeds. Place the tomatoes in a single layer on paper towel lined baking sheet(s). Sprinkle with 1 teaspoon salt and let stand for 30 minutes.

Step 3

Adjust the oven rack to the bottom third position and heat to 450°F. Place a heavy-duty rimmed baking sheet or baking stone in the oven to preheat. The pie will be placed directly on the hot stone to help prevent a soggy bottom crust. IMPORTANT: If using a glass pie plate, skip this step.

Step 4

In a small bowl stir together the cheddar cheese, mayonnaise, egg, cornstarch, Parmesan, basil, scallions and bacon until well combined. Set aside.

Step 5

Gently press the tomato slices with clean paper towels until very dry. Arrange one-third of the (less pretty) sliced tomatoes over the bottom of the crust. Dollop and gently spread half the mayonnaise mixture over the tomatoes. Layer half the remaining sliced tomatoes over the mayo mixture then dollop and spread all remaining mayonnaise mixture over the tomatoes. Sprinkle fresh ground black pepper over the pie and top with all remaining tomato slices overlapping the edges.

Step 6

Bake the pie on the preheated baking stone for 10 minutes at 450°F then lower the oven temperature to 325°F. Continue baking until the crust is golden brown and the center is set, about 40 minutes more for a total of 50 minutes. Tent with foil if needed for the last 20 to 25 minutes to avoid over-browning.

Step 7

Cool on a wire rack for 1 to 2 hours before serving. Serve at room temperature or slightly warm garnished with fresh basil leaves