Preheat oven to 450 degrees
Press your pie crust into a 9-inch pie pan; prick bottom and sides with fork. Bake the crust in the preheated oven until lightly browned, 10 to 12 minutes. Remove from oven and cool completely.
Reduce oven temperature to 350 degrees
While the crust is baking, place tomatoes in single layers of a colander; sprinkle each layer with salt. Let sit for about 10 minutes to release moisture. Blot tomatoes gently with paper towels to remove most of the remaining moisture.
Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto the first layer of tomatoes.
Combine the ricotta cheese, mozzarella cheese and mayonnaise in a bowl and mix well. Dollop half of the mixture on top of the tomatoes, garlic and basil and gently spread to cover.
Repeat layering with remaining tomatoes, garlic, basil and cheese mixture.
Combine the Panko crumbs, Parmesan and melted butter and mix well. Sprinkle over the top of the pie.
Bake in the 350 degree oven until the cheese mixture is melted and bubbling and the pie crust and topping is a golden brown, about 30 minutes.
Serve warm or at room temperature.