Saturday, May 7, 2011

Tomato-Corn Pie

I love this time of year when the fresh tomatoes start arriving at the Pee Dee State Farmer's Market and I couldn't resist bringing some home from my last visit. About the same time I found this wonderful recipe for a tomato-corn pie and just had to try it with my fresh tomatoes.

3/4 Cup whole-wheat pastry flour
3/4 Cup all-purpose flour
1/2 Teaspoon salt
1/2 Teaspoon ground pepper
1/3 Cup extra-virgin olive oil
5 Tablespoons cold water

3 Large eggs
1 Cup low-fat milk
1/2 Cup shredded sharp Cheddar cheese, divided
2 Medium tomatoes, sliced thin
1 Cup fresh or frozen corn kernels
1 Tablespoon chopped fresh thyme or 1 Teaspoon dried
1/2 Teaspoon salt, divided
1/4 Teaspoon pepper

1. To prepare crust: Combine whole-wheat flour, all-purpose flour, salt, and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap dough in plastic and chill in the refrigerator for 15 minutes.

2. Preheat oven to 400°F.

3. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil (or paper) and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.

4. To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.

5. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.

I will say that I was in a hurry so I used store bought pie crust but included the recipe for the crust. Because I only had regular frozen pie crust and not deep dish I ended up tweaking the recipe to make two pies. I can say that it is as delicious as it looks!

Carolina Belle

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