1 cup cherry tomatoes, halved
2 ears of sweet corn, sliced off the cob
1 large waxy potato, thinly sliced
1 tablespoon fresh basil
handful of parmesan
1/4 cup of pesto
1 pie crust dougH
Preheat your oven to 400 degrees.
Once you have sliced your corn, halved your tomatoes, and thinly sliced your potato (about 1/8"-1/4" thick per slice), combine.
Add 1 tablespoon of fresh basil, a handful of parmesan & 1/4 cup of pesto to your veggies to finish your filling.
Roll out your pie crust directly on to a baking sheet lined with parchment paper.
Pour your filling in to the center leaving 1-2" around the edge.
Fold your edge up to secure. Brush your pastry dough with olive oil, salt & pepper.
Place in the oven and cook for 25-30 minutes or until your crust is golden brown.
Let cool & serve.