Heat oven to 400 degrees, line a pie plate with unbaked crust and shape crust. With the tines of a fork, poke holes in the bottom of the crust. Use a piece of heavy duty foil (foil method) or a pie weight in the center so the crust does not bubble up as it bakes. Place crust in the oven and bake for about 8 minutes, or until crust begins to brown. Remove and cool.

Reduce oven temperature to 350 degrees.

While crust is pre-baking, line a large cookie sheet with a couple of layers of paper towels. Place sliced tomatoes in a single layer on towels and sprinkle with salt. Let rest for 30 minutes.

Combine the basil, green onion and garlic in a bowl. Set aside.

Combine the mayo and shredded cheeses another bowl. Sprinkle with pepper. Set aside.

After 30 minutes, gently blot the tops of the tomatoes with more paper towels to remove any excess juice.

Place a layer of tomato slices into the bottom of the pre-baked pie crust. Top with half of the basil mixture. Add another layer of tomatoes and the rest of the basil mixture. Spread the cheese mixture over the top.

Bake for 30 minutes. Cheese will begin to slightly brown on top. Remove from oven and let rest 10 minutes before slicing.