Ingredients
1 cup plus 2 tablespoons all-purpose flour1/4 teaspoon salt1/2 cup cold butter, cubed2 to 3 tablespoons ice waterFILLING:3/4 cup mayonnaise1/2 cup shredded cheddar cheese1/3 cup thinly sliced green onions1 tablespoon minced fresh oregano1/2 teaspoon ground coriander1/4 teaspoon salt1/4 teaspoon pepper6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices4 bacon strips, cooked and crumbled
Preparation
In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight.
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack.
In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange a third of the tomatoes in crust; spread with a third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.
