Ingredients:

• 2 ¼ cups self-rising soft-wheat flour (such as White Lily)
• 1 cup cold butter, cut up
• 8 cooked bacon slices, chopped
• ¾ cup sour cream

• 2 ¾ pounds assorted large tomatoes, divided
• 2 teaspoons kosher salt, divided
• 1 ½ cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
• ½ cup freshly shredded Parmigiano-Reggiano cheese
• ½ cup mayonnaise
• 1 large egg, lightly beaten
• 2 tablespoons fresh dill sprigs
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon apple cider vinegar
• 1 green onion, thinly sliced
• 2 teaspoons sugar
• ¼ teaspoon freshly ground black pepper
• 1 ½ tablespoons plain yellow cornmeal

Cooking Instructions:

1. Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.
2. Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, ¼ cup at a time, beating just until blended after each addition.
3. Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.
4. Prepare Filling: Cut 2 lb. tomatoes into ¼-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes.
5. Preheat oven to 425°F. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
6. Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread ½ cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with ½ cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining ¾ lb. tomatoes into ¼-inch-thick slices, and arrange on top of pie.
7. Bake at 425°F for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.