1-3/4 pounds mixed tomatoes, cut into 1/2-inch slices, seeded
1/4 cup thinly sliced green onions
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 bacon strips, cooked and crumbled
2 tablespoons grated Parmesan cheese
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate.
Place half of the tomatoes and half of the onions in pastry shell. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold pastry edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Transfer pie to a wire rack to cool. If desired, sprinkle with additional basil.