Rustic Tomato Basil Pie - cooking recipe

Ingredients

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

Preparation

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.