Monday, November 15, 2010

Tomato and Corn Pie

My friend Jelena told me about this pie this past summer. She found it on The thought of a pie made from tomato and corn does seem a tad off. But it is really good! I've made this a few times using different cheeses and herbs and it has tasted fantastic every time. I'm posting the original recipe here, it calls for basil and chives. I really like using parsley or cilantro instead of the basil and chives. The last time I made this I tried it with frozen corn. As long as you defrost the corn and remove as much excess water as possible. I find that tomato's are a little sour in the winter and sweet in the summer, yes I know this is most likely because they are not in season. Because of this I would add about 1 teaspoon sugar per tomato used if making this in the winter. Now I say that this recipe feeds 2 people but that is because I tend to only cook for two people. I did however bring some to work the next day. This taste good either warm or at room temp. I'm not a huge fan of it right out of the fridge.

You will need for 2-4 people
2 cups flour
1 tbs baking powder
1 3/4 tsp salt, divided
6 tbs cold butter cut into cubes
3/4 cup milk
1/3 cup mayonnaise
2 tsp fresh lemon juice
1 3/4 pounds beefsteak tomatoes ( depending on size about 3-4)
1 1/2 cups corn chopped finely
3 tbs finely chopped basil, divided
2 tbs finely chopped chives, divided
1/4 tsp black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

1)Pre heat your oven to 400f. Heat a pot with water. Lightly score the bottom of the tomatoes with an x, place in the hot water for 10-15 seconds. Remove from pot and place in a bowl of cold water. Peel off the skin and slice thinly width ways.
2) In a bowl whisk together the flour, salt, baking soda and one tablespoon of the herbs. Add the butter and mix until fine crumbs appear. Add the milk and blend until combined. Depending on humidity and the type of flour you are using you may need to add more milk. Place the dough on a lightly floured work surface, knead several times until all the excess flour is combined. divide the dough in half. Roll out one half and place in a pie dish. Place the other half in the fridge.

3) Combine the lemon juice and mayonnaise.
4) Place 1/2 of the tomato's in one layer on top of the dough in the pie dish. Sprinkle half of the corn on top then sprinkle half of the cheese, herbs, salt and pepper on top.

5) Layer the rest of the tomato's on top, followed by the rest of the corn, cheese, herbs, salt and pepper.
6) Pour the mayonnaise mixture on top, spreading it out as evenly as possible.
7) Roll out the second half of the dough, place on top of the pie. Crimp the edges to create a seal. Cut every slits in the dough, this will allow steam to escape.
8) Bake for 30-35 minutes.

1) Use whatever cheese and fresh herbs you have in your fridge. I used parsley and basil this time, the cheese was Cheddar and Parmesan

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