INGREDIENTS
Crust
2 1/4 cups
self-rising soft-wheat flour (such as White Lily)
1 cup
cold butter, cut up
8
cooked bacon slices, chopped
3/4 cup
sour cream
Filling
2 3/4 lb
assorted large tomatoes, divided
2 tsp
kosher salt, divided
1 1/2 cups
freshly shredded extra-sharp Cheddar cheese
1/2 cup
freshly shredded Parmigiano-Reggiano cheese
1/2 cup
mayonnaise
1
large egg, lightly beaten
2 tbsp
fresh dill sprigs
1 tbsp
chopped fresh chives
1 tbsp
chopped fresh flat-leaf parsley
1 tbsp
apple cider vinegar
1
green onion, thinly sliced
2 tsp
sugar
1/4 tsp
freshly ground black pepper
1 1/2 tbsp
plain yellow cornmeal