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

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