 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This pie is made of commonly found ingredients found in most kitchens. Any leftover garlic mayonnaise can be stored, covered, in the refrigerator up to one week. 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 |
Directions:
1. Preheat oven to 425 degrees F; line a baking sheet with parchment paper.
2. In a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper.
3. Season tomatoes lightly with salt and pepper.
4. 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.
5. Arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap).
6. Scatter basil over tomatoes.
7. Made a second layer of tomatoes and basil.
8. 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.
9. Drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper.
10. Bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute.
11. Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.
|
|