1/2recipe Savory Pie and Quiche Crust dough or 1 store-bought crust
1/2 cup grated Cheddar cheese
4 slices baconcooked and finely chopped
1 tablespoon cornmeal
7 medium green tomatoessliced into 1/3 inch think rounds
7 slices baconcooked and cut into 1-inch pieces
3/4 cup mayonnaise
2 large eggs
1 1/2 cups grated Cheddar cheese
1 cup grated Parmesan cheeseplus more for garnish
1 tablespoon unbleached all-purpose flour
1/8 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
3 scallions, choppedplus more for garnish
Instructions
Make the crust: Sprinkle the Cheddar and bacon bits over the disc of dough. Gently knead them into the dough until evenly incorporated, but don’t overwork the dough. Wrap the dough in plastic wrap or put it in a freezer bag and chill for 30 minutes before using.
Roll out the pie dough into a 13-inch round, fit it into a 10-inch pie pan, trim, and crimp the edges.
Preheat the oven to 350°F. Place a raised wire rack inside a rimmed baking sheet.
Fill the pie: Sprinkle the cornmeal evenly over the bottom of the pie shell. Layer 3 sliced tomatoes over the bottom. Scatter half the bacon over the tomatoes. Repeat with another layer of 3 sliced tomatoes and the remaining bacon.
In a medium bowl, mix together the mayonnaise, eggs, Cheddar, Parmesan, flour, cayenne, paprika, and scallions. Spread the mixture evenly over the filling.
Arrange the remaining tomato slices in an attractive pattern on top of the mayonnaise mixture.
Place the pie on the prepared baking sheet. Bake for 45 to 60 minutes, turning the baking sheet after 30 minutes, until the exposed filling is golden brown. Let cool for 15 minutes on a raised wire rack before slicing and serving. Garnish with additional chopped scallions and Parmesan cheese, if desired.