Ingredients
1 sheet refrigerated pie crust1-1/4 pounds tomatoes (5 large), cut into 1/2-inch slices, seeded1/2 cup thinly sliced green onions2 tablespoons minced fresh basil1/4 teaspoon salt1/4 teaspoon pepper1/2 cup reduced-fat mayonnaise1/2 cup shredded reduced-fat cheddar cheese2 bacon strips, cooked and crumbled2 tablespoons shredded Parmesan cheese
Preparation
Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
Reduce oven setting to 350°. Place half of the tomatoes in crust. Top with onions and remaining tomatoes. Sprinkle with basil, salt and pepper. Combine mayonnaise and cheddar cheese; spread over tomatoes, leaving 1-1/2 in. around the edge. Sprinkle with bacon and Parmesan cheese.
Bake until tomatoes are tender, 30-35 minutes. Let stand 10 minutes before cutting.
