Preheat the oven to 400 degrees F

Prep the tomatoes:

1. Place sliced tomatoes in a colander and sprinkle with salt in the sink. Allow tomatoes to sit and release tomato juice for 30 minutes. Every 10 minutes press gently on the tomatoes to release any excess moister out of them.

To make the crust:

1. In a food processor, mix flour, salt, and sugar together. Then add the cold butter and pulse the food processor until the butter is the size of peas. Slowly add the water until a dough forms. Be careful not to over-mix.
2. Turn dough onto a lightly floured surface, and divide the dough in half. Form each half into a disk shape about 1 inch thick and wrap in plastic wrap. NOTE: This recipe makes two crusts, only one is needed for this recipe. Place the second one in a freezer bag and freeze. Best used within 2-3 months.
3. Refrigerate for about 30 minutes or up to overnight before rolling out.
4. Roll out one of your dough disks on a lightly floured surface and place it into a 9-inch pie dish, fold edges over, and crimp edges.
5. Using a fork poke holes into the bottom of the pie, about 6-8 times. Line the bottom of the pie with parchment paper and fill with pie weights, dried beans, or rice.
6. Blind bake pie shell for 15 minutes.

To make the filling and to assemble:

1. In a medium bowl, mix the garlic, cheese, and mayo together.
2. Remove the parchment paper and pie weights from the pie shell and line the bottom of the pie with half tomatoes, basil, and onions. Then crack fresh black pepper over that. Evenly spread half the cheese mixture over that layer and repeat this process one more time, making sure to end with the cheese mixture on top.
3. Bake covered with foil for 20-25 minutes and then uncover and bake for an additional 10-15 minutes or until the pie is bubbling and the cheese is golden brown.
4. Allow the pie to cool completely before cutting.