Tomato Pie

3 medium-size ripe tomatoes, peeled and cut into 15 to 16 slices
Kosher salt
1 pie crust (9 inches), thawed if frozen
1/2 cup torn fresh basil leaves
1/2 cup chopped green onions (1-2 onions)
1 cup (113 g) shredded mozzarella cheese
1/2 cup (57 g) shredded Cheddar cheese
3 TBsp mayonnaise
¼ tsp pepper 

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Place a rack in the center of the oven and preheat the oven to 375 degrees F.

Place the tomato slices on a baking rack placed over a sheet pan. Lightly salt the tomatoes and let them sit until they give up some of their juice, about 15 minutes.

 Prick the bottom and sides of the pie crust with a fork a few times.

 Bake the crust until it begins to brown, about 5 minutes. Let the crust cool for about 15 minutes. Leave the oven on.

 Pat the tomato slices dry with paper towels. Arrange half of the tomato slices in the bottom. Scatter half of the basil and green onions over them. Add the rest of the tomato slices and top with the remaining basil and green onions.

Combine the mozzarella and cheddar, mayonnaise, and pepper in a small bowl. Spoon this mixture over the tomatoes and spread it out as evenly as you can.

Bake the tomato pie until the crust has lightly browned, 30 to 35 minutes. Tent the top with a piece of foil to prevent overbrowning. Continue baking until the filling firms up, 10 to 15 minutes more. Remove from the oven and let cool 20 minutes before slicing.