Preheat your oven to 375°F. Line a large baking sheet with parchment paper.

Slice the tomatoes 1/4-inch thick. Place the slices in a single layer on paper towels and sprinkle lightly with salt. Let sit for 10 to 15 minutes, then pat the top surfaces dry with another paper towel to remove excess moisture.

Unroll the refrigerated pie dough onto the parchment-lined baking sheet.

Spread the wheel of Boursin cheese evenly across the center of the dough, leaving a 2-inch bare border around the edges.

Arrange the dried tomato slices over the Boursin cheese in an overlapping pattern.

Gently fold the 2-inch dough border up and over the outer edge of the tomatoes, pleating the dough as you work around the circle.

Brush the folded crust edges with half of the extra virgin olive oil. Sprinkle flaky sea salt directly onto the oiled dough.

Bake at 375°F for 30 to 35 minutes, until the crust turns deep golden brown and the cheese bubbles softly.

Remove from the oven. Drizzle the remaining olive oil over the hot tomatoes and scatter fresh basil across the top. Allow to cool for 10 minutes before slicing into wedges.