Directions

1. Bring pie crust to room temperature.
2. Preheat oven to 450 degrees F.
3. Place pie dough in a pie tin and press crust against side and bottom. Poke holes in the bottom and sides with a fork. Bake for 10 minutes. Remove from oven and let cool.
4. Place tomato slices on a paper towel and sprinkle with salt. Let sit for 15 minutes and pat the tomatoes with a paper towel to remove excess moisture.
5. In a small bowl, combine the basil, green onions and garlic. Set aside.
6. In a medium-sized bowl, mix the Treasure Cave Gorgonzola, mozzarella, cheddar, mayonnaise, chives and bacon together. Season with salt and pepper. Set aside.
7. Preheat oven to 350 degrees F.
8. Spread a third of the cheese mixture on the bottom of the cooled pie crust. Top with a layer of tomatoes. Sprinkle with half of the herb mixture. Top with another layer of tomatoes. Sprinkle with the rest of the herb mixture. Spread remaining cheese mixture on top.
9. Cover the top of the pie with dough slices
10. Optional: Brush with egg wash.
11. Bake for 30-45 minutes or until the crust is golden brown. If the edges begin to burn, cover them with aluminum foil.
12. Remove from oven, let sit for 10 minutes, then serve