Blind bake the crust

• Heat the oven to 190 °C.
• Fit the pie crust into the pie dish and prick the base with a fork.
• Bake until lightly golden, then set aside.

Drain the tomatoes

• Slice the heirloom tomatoes into rounds.
• Lay them in a colander, sprinkle with salt and let drain so the pie doesn't turn soggy.
• Pat dry with paper towels.

Make the cheese topping

• Stir the mayonnaise, grated cheddar, parmesan, black pepper and chopped basil together in a bowl.

Layer the pie

• Arrange the drained tomato slices in the baked crust, overlapping slightly.
• Scatter the sliced scallions over the tomatoes.
• Spread the cheese mixture evenly over the top.

Bake the pie

• Bake until the topping is golden and bubbling.
• Let rest before slicing so the filling sets.