Rustic Tomato and Basil Pie With Garlic Mayo 4.000

Julia Ewan - The Washington Post

Top Tomato 2009 Aug 12, 2009

In advance of a visit from her dad, Warrenton resident Kenna Cuomo pulled together this crostata-like pie from ingredients she had on hand. She says putting the garlic mayonnaise on the dough before baking is key.

Serve as appetizer wedges with a dollop of the garlic mayonnaise, or cut larger wedges and serve with a salad for a main-course meal.

Leftover garlic mayonnaise can be refrigerated in an airtight container for 1 week.

Servings: 4 - 8

Yield: Makes 8 appetizer servings or 4 main-course servings

  • 1/2 cup good-quality low-fat mayonnaise
  • 1 medium clove garlic, minced or grated
  • Juice of 1/4 or 1/2 lemon (1 tablespoon)
  • Kosher salt
  • Freshly cracked black pepper
  • 2 to 3 large tomatoes, cored and cut into slices slightly thinner than 1/2 inch
  • 1 9-inch store-bought pie crust, preferably the rolled, refrigerated kind
  • About 10 whole basil leaves
  • Extra-virgin olive oil, for drizzling


Position a rack in the lower third of the oven; preheat to 425 degrees. Line a rimmed baking sheet with parchment paper or a silicone liner.

Whisk together the mayonnaise, garlic and lemon juice in a small bowl. Season with salt and pepper to taste.

Lightly season the tomato slices on both sides with salt and pepper.

Spread the dough on the baking sheet. Brush 1 tablespoon of the garlic mayonnaise onto the surface, all the way to the edges. Arrange a layer of tomato slices in the center, leaving a 2-inch margin all around (it's okay if they overlap). Scatter half of the basil leaves on the tomatoes. Build a second layer of tomato slices and top with the remaining basil leaves. Fold the edges of the pie dough toward the center; they will not cover all of the filling. Use 1 tablespoon of the garlic mayonnaise to brush the folds of the pie dough on top. Drizzle about a teaspoon of the oil on the tomatoes and basil, then sprinkle with salt and pepper.

Bake for 35 to 40 minutes (start checking after 30 minutes), until the crust is golden brown. It's best to let the pie cool for about 30 minutes, so the tomato juices can settle.

Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.

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Recipe Source

From Top Tomato 2009 finalist Kenna Cuomo of Warrenton.

Tested by Amanda Erickson.

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