Arvstomatskaka

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1. 1
   In a shallow dish, gently toss tomatoes with 1 1/2 tablespoons lemon juice, sugar, 1 tablespoon olive oil, 1 teaspoon kosher salt and black pepper; reserve.
2. 2
   In a small bowl, combine shallots with remaining lemon juice, remaining olive oil, 1/8 teaspoon salt & pepper; reserve.
3. 3
   Drain tomatoes and pat them dry.
4. 4
   Place pie dough on a parchment-lined baking sheet. Leaving a 2-inch rim of dough, spread pesto evenly in the center; layer with tomatoes and shallots on top of the pesto. Fold the rim of dough into rustic pleats, covering some of the filling. Refrigerate, minimum 15 minutes to set.
5. 5
   Preheat oven to 375°F; bake galette until crust is golden, 35-40 mins.
6. 6
   Garnish with sumac & basil; slice into 8 and serve warm or at room temperature.