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Thursday
May262011

Tomato and Corn Pie

*Post by Angela.

The first thing I think of when I want to make seasonal summer dishes is corn. The second thing? Tomatoes. With the official beginning of summer just around the corner, I thought it was appropriate to bust out a recipe from Smitten Kitchen I've attempted before, Deb's vaunted tomato and corn pie. It turned out a little runnier than desired, but with the sweetness of the corn, the juicy tomatoes and the sharp gooeyness of the cheddar, it was still absolutely delicious.

 

 

List of ingredients:
  • 1 3/4 lbs beefsteak tomatoes
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 3/4 teaspoons salt
  • 3/4 stick cold unsalted butter (6 tbsp), plus 1 tbsp melted
  • 3/4 cup whole milk
  • 1/3 cup mayonnaise mixed with 2 tablespoons fresh lemon juice (I made my own mayo using this recipe, then stirred in some chopped basil and lemon zest. It was phenomenal)
  • 3 large ears of white corn (you could use frozen, I guess, but fresh corn is SO GOOD in this recipe!)
  • 2 tablespoons finely chopped basil, divided
  • 1 tablespoon finely chopped chives
  • Salt & pepper
  • 8 oz coarsely grated sharp cheddar (about 1 pkg)
First things first. I had to deal with the tomatoes. Beefsteak tomatoes are big and beautiful things, but they contain a whole heck of a lot of moisture, which is not too good when you are putting them in a pie (soggy crust = sad Angela). So, a few hours before I wanted to bake the pie, I peeled the tomatoes (remember when I told you how to do that?), sliced them about 1/4" thick, removed the pulp and seeds, then salted them generously and set them, covered, in a colander to drain. I drained my tomatoes about 4 hours, but they still had a little too much moisture - next time I will maybe drain them longer or perhaps pat them dry with a towel before putting them in the pie.

 

 

Then I moved onto the crust.  I'm definitely getting much better with crusts. I sifted together the flour, the baking powder, and 3/4 tsp of the salt. I cubed the cold butter then worked it into the flour mixture with my hands, until it was well incorporated and resembled coarse meal. I then poured in the milk and worked the mixture until it became a nice silky dough. I divided it in half and rolled both halves out on a floured surface until they were big enough to cover my pie tin (about 1/8" thickness). I draped one half over the pie tin and reserved the other half, covered in plastic wrap.

 

 

Next, I prepared the corn. Using this cool new gadget I got, I removed the corn kernels from the cob (you can also use a knife, but it's a little more dangerous. At least for me). You want about 1 1/2 to 2 cups of corn kernels (I had 2 cups). Roughly chop the kernels and set them aside.

 

 

Now I was ready to assemble the pie! First I preheated the oven to 400 degrees, then pulled out my dough draped pie tin. I started with a layer of corn (about a cup), then sprinkled 1 tbsp of basil, 1/2 tbsp of chives, 1/2 tsp salt, and 1/8 tsp pepper on top. Then I added a layer of cheese, about 3/4 cup. I added a layer of the tomato slices, then started over again with the remaining corn, basil, chives, salt and pepper, 3/4 cup cheese, and a layer with the remaining tomatoes. I topped it all off by slathering the mayo on top and then sprinkling with the remaining cheese.

 

 

I carefully placed the other circle of crust on top of the pie, sealing the edges. 

 

 

I cut four slits in the top of the crust to allow steam to escape, then brushed the pie with the melted butter and stuck it in the oven for about 45 minutes, until the crust was golden. I took it out and let it cool on a rack for about 10 minutes. To keep up with the theme, I served the pie up with a salad of arugula, fresh corn, cherry tomatoes, and basil, topped with a simple olive oil, lemon juice and parmesan cheese dressing.

 

Like I said up top, the pie was still a little runnier than I would have liked from the tomato juices. But ah, goodness, this was good, summery and decadent tasting, like sunshine baked into a buttery, flaky crust.

 

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Reader Comments (2)

This looks awesome Angela! I want to try it this weekend. Where did you get that nifty gadget to remove the corn kernels?

May 26, 2011 | Unregistered CommenterPrincess Gourmet

Sur La Table! I love that place. Let me know how it goes!

May 26, 2011 | Registered CommenterAngela

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