Recipes

Go Back

Tomato Corn Pie

Thursday, February 11, 2016


Adapted from SmittenKitchen.com

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup milk
1/3 cup mayonnaise (or substitute sour cream)
1 3/4 pounds tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped
2 tablespoons finely chopped basil
1 tablespoon finely chopped thyme
1/4 teaspoon black pepper
7 ounces coarsely grated sharp cheddar (1 3/4 cups)


Directions
Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (6 tbsp) with a pastry blender until it resembles coarse meal.  Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece into a 12" round.  Transfer dough to a pie plate and set aside.  Preheat oven to 400 F with rack in middle.  Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water for 10 seconds.  Immediately transfer with a slotted spoon to an ice bath to cool.  Peel tomatoes, then slice crosswise 1/4" thick and gently remove seeds and extra juices.  As you work, set slices on a paper towel to absorb additional moisture.

Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tbsp basil, 1/2 tbsp thyme, 1/2 tsp salt, 1/8 tsp pepper, and 1 cup grated cheese.  Repeat layering with remaining tomatoes, corn, basil, thyme, salt, and pepper. Drizzle lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round and fit over filling, folding overhang under edge of bottom crust and pinch edge to seal.  Cut 4 steam vents in top crust and brush with melted butter (2 tsp).  Bake until crust is golden and filling is bubbling, about 30 to 35 minutes, then cool on a rack.  Serve warm or at room temperature.

Pie can be baked 1 day ahead and chilled. Reheat in a 350 F oven until warm, about 30 minutes.


 

Go Back


Go Back


Tags

cake cream cheese melon plum chimichurri Greens Red Onion pears maple syrup frittata wheat flour casserole tart Potato potatoes shiitake baby bok choy vegetarian sandwich apples coeur a la creme Side egg noodles Spinach collins imam baguette bulgar wheat chives cockaigne caesar watercress asparagus pie butter gouda Tomatillos buckwheat cucumber compote Bread ramps parmigiano carrot top basil pecan crepes chili peppers kluski walnuts shelling cauliflower tenderloin syrup blueberry green pepper hazelnuts bloody mary yogurt bell pepper beets coeur turnips gin mushroom fennel seeds bacon shitake carrot tops celeriac cilantro onions Shitake Mushrooms tostadas Eggplant vegetable pickled leeks jack cheese pasta Soup gratin blue cheese dilly currants chicken dinner salad meatballs cantaloupe couscous jam Kale thai Leek Tomatoes steak Vegan Swiss Chard sweet potato gazpacho vinaigrette chilies olives oats fennel bulb biscuits latkes mint wrap beef feta maple green beans swiss pepper tuscan bulgar pork spring slaw egg fraiche tomatoe remoulade cream coriander Jerusalem artichoke celery root sesame mushrooms lettuce sandwiches Squash stuffing fritter flank gorgonzola artichoke cointreau bread pudding bosc pineapple Corn honey pancake snow peas sweet rhubarb capers pecans carrot fronds cheese brown sugar Dressing cranberry chocolate sour cream celebration fritters dijon heavy whipping cream arugula sauce reggiano muffins fennel Salad tomato juice scapes barley beer kohlrabi kalamata dill Recipes hickory habanero chorizo pork chop paste garlic scallions polenta shallots strawberries chiles berry celery hearts Rice wine vinegar almond milk tortillas bok choy conserve anchovy Salsa gruyere bayeldi pudding roasted yellow onion strawberry sour panzanella chimmichurri chipotle chili bruschetta rouille Poblano Chili pumpkin eggs Drinks goat Cheese plums creme sunchokes poblano plum tomatoes spiced winter squash spelt tomato corn pie lemon grass walnut oil crisp daisy beet greens flank steak beet nectarine peppers Beans Cider turnip fondue pesto sherry kirsch autumn cornmeal bean buttermilk Apple okra parmesan strata shrunken heads verde zucchini carrots vanilla wafers absinthe Butternut almonds radish prosciutto anise bbq radishes coconut milk peach mustard greens knots white beans onion Chevre peas jack curry sausage wasabi pine nuts Spread Farmers' Market Cranberry Beans tomato chicken