Rustic Tomato Basil Pie
- Ready In:
4 main dish 8 appetizer
- 1⁄2 cup mayonnaise
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- kosher salt
- cracked black pepper
- 3 large tomatoes, cored and cut into slices slightly thinner than 1/2 inch
- unbaked 9-inch pie crust, preferably the rolled refrigerated kind
- 10 basil leaves
- extra virgin olive oil, for drizzling
- Preheat oven to 425 degrees F; line a baking sheet with parchment paper.
- In a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper.
- Season tomatoes lightly with salt and pepper.
- Spread the dough out on the prepared baking sheet and brush with about 1 tablespoon of the garlic mayonnaise all the way to the edge.
- Arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap).
- Scatter basil over tomatoes.
- Made a second layer of tomatoes and basil.
- Fold the edges of the dough toward the center (will not cover filling); brush with garlic mayonnaise to help secure the folds in the crust.
- Drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper.
- Bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute.
- Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.
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