Time: 3 hrs
Yield: 1 9-in pie
Heirloom tomatoes: 3, roasted
Potato: 2 medium, sliced
Garlic: 1 head, roasted (you can skip this if you want and just add fresh garlic to tomatoes as you're roasting)
Mozzarella, shredded: as much as you want
Basil, fresh: 2 tbsp, chopped (you can use 2 tsp of dry basil instead, too)
Make basic butter pie crust. Chill.
As pie crust is chilling, make your filling.
Preheat oven to 400F.
Cut the top off of garlic, drizzle olive oil over it, wrap in aluminum foil. Slice heirloom tomatoes and potatoes. Toss in olive oil and season with salt and pepper. Put everything in the oven.
Roast tomatoes and potatoes at 400F for ~15-20 min. Keep an eye to make sure your veggies don't get burnt. Let filling come to room temp.
Roast garlic for ~30-40 min. Let garlic come to room temp.
As you're waiting for filling to come to room temp, get ready to blind bake your bottom crust.
Preheat oven to 490F. It's important that you move quickly with the bottom crust, so butter doesn't melt. Lightly flour counter surface, roll out pie crust to that it is 12-in in diameter.
Transfer to pie dish. Crimp the edges. Prick bottom. Cover with parchment, fill with pie weights or rice or beans. Transfer to oven. Reduce temp to 400F. Bake for 15 min. Remove the pie weights. Bake for another 7-8 min. Remove from oven, let chill until at room temp.
Once bottom crust is at room temp, preheat oven to 490F.
Add filling. Alternate layers: potato, mozzarella, tomato. Add roasted garlic and chopped basil to each tomato layer.
Roll out top crust to 12-in in diameter. Either add top crust directly, or cut out designs. I cut out hearts and placed them right on top of the filling.
Egg wash the edges of the bottom crust and top crust. Transfer to oven, reduce temp to 400F. Bake for 10 min. Reduce temp to 350F, bake for another 20-22 min, or until crust is golden brown.