Slice the tomatoes and salt them generously on both sides. Let them sit for 10 to 15 minutes, then pat completely dry with paper towels. This step is critical — it pulls excess moisture out of the tomatoes so the pie doesn't turn soggy.

In a bowl, mix together the shredded cheddar, Boursin, mayo, CTH, salt, and pepper until well combined.

Place the pie shell in a pie dish. Sprinkle the breadcrumbs evenly across the bottom of the crust. Layer the basil leaves over the breadcrumbs, then layer the salted and dried tomatoes on top.

Spread the cheese mixture evenly over the tomato layer, covering all the way to the edges.

Bake at 350°F for 20 to 25 minutes until the cheese topping is bubbly and golden. Let rest for 10 minutes before slicing.