A tomato pie is a delicious creation--almost as good as the first tomato sandwich of the season. Every summer, I look forward to it. If you've never heard of a tomato pie, think of it as an eggless quiche. Trust me, it will become your new favorite.
Prepare Pie Crust: Preheat oven to 425°.
Roll Basic Pie Crust dough into a 12-inch circle on a lightly floured surface. Fit pastry into a 9-inch pie plate; fold edges under, and crimp. Line pastry with aluminum foil; fill with pie weights or dried beans (this will keep the crust from bubbling up).
Bake at 425° for 20 minutes. Remove weights and foil, and bake 5 more minutes or until browned. Cool completely on a wire rack (about 30 minutes). Reduce oven temperature to 375°.
Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
Whisk together mayonnaise, lemon juice, and 3/4 cup cheese in a small bowl.
Sprinkle 3/4 cup corn in bottom of crust; sprinkle with 1 Tbsp. basil, 1 1/2 tsp. chives, 1/4 tsp. salt, and 1/8 tsp. pepper. Pat tomatoes dry with a paper towel.
Arrange half of tomato slices over corn, overlapping slightly. Repeat layering with remaining 3/4 cup corn, remaining 1 Tbsp. basil, remaining 1 1/2 tsp. chives, remaining 1/4 tsp. salt, and remaining 1/8 tsp. pepper. Spread mayonnaise mixture over filling. Arrange remaining tomatoes over mayonnaise mixture, overlapping slightly. Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 375°, shielding crust with aluminum foil to prevent excessive browning, for 1 hour or until filling is bubbly and cheese melts. Let stand on a wire rack 15 minutes before cutting into wedges. Serve warm or at room temperature.
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