4 medium tomatoes, peeled and cut into 1/2-inch-thick slices (about 1 1/2 lb.)
1/2 teaspoon salt
1/2 cup mayonnaise
3 green onions, chopped
2 tablespoons chopped fresh basil
1 cup (4 oz.) shredded Parmesan cheese, divided
How to Make It
Preheat oven to 350º. Prepare Sour Cream Pastry.
Meanwhile, place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 3 ingredients and 3/4 cup of cheese.
Roll Sour Cream Pastry into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
Bake at 350° for 10 to 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust; spread mayonnaise mixture over tomatoes.
Bake at 350º for 34 to 37 minutes. Let cool 5 minutes before serving.