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A tack of chocolate chip cookies on a wire cooling rack.
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Tomato and Corn Pie

This summer time pie is full of fresh garden tomatoes, sweet corn, and cheese.
Course Side Dish
Cuisine American
Keyword easy vegetarian recipes
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 543kcal

Ingredients

For the crust:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoon cold unsalted butter cut into 1/2-inch cubes
  • 3/4 cup buttermilk
  • 2 tablespoon butter melted

For the filling:

  • 1 3/4 pounds beefsteak tomatoes
  • 1/4 teaspoon salt to taste
  • 2/3 cup mayonnaise
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup chopped basil
  • 2 tablespoons chopped chives
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon black pepper to taste
  • 1 1/2 cups fresh corn kernels from 2-3 ears

Instructions

  • To make the crust, whisk together the flour, baking powder, and salt. Cut in the butter until you have coarse crumbs. 
  • Stir in the buttermilk until just combined. Gather into a ball. 
  • Divide the dough in half and roll out one half on a well floured surface into a 12 inch round. Transfer to a pie plate and pat dough into place, trimming any over hang. Place the pie plate and second half of dough, wrapped in plastic wrap, in the refrigerator to chill.
  • Bring a large pot of water to a boil. Cut an "x" into the bottom of each tomato and place in the boiling water for 10 seconds. Remove the tomatoes to an ice water bath. When the tomatoes are cool enough to handle, peel the skins with your hands. They should slip right off.
  • Line a baking sheet with paper towels or a tea towel. Slice the tomatoes in 1/4 inch slices, remove the seeds with your fingers (I removed seeds from about half of the tomatoes as they have a lot of flavor but are also very wet) and arrange them in a single layer on the towel. Sprinkle with sea salt and allow to set for 20 minutes.
  • Blot with a paper towel to dry any excess moisture.
  • Preheat the oven to 400 degrees.
  • Mix together the mayonnaise, cheddar cheese, parmesan cheese, garlic and onion powders, basil, chives, lemon juice, and black pepper. Stir until well combined. Taste for seasoning and add more as needed.
  • Remove the pie crusts from the refrigerator. Arrange a layer of half the tomato slices over the bottom of the pie crust. Sprinkle the top with half of the corn. Drop spoonfuls of half of the mayo/cheese mixture over the top of the corn and spread to cover. Repeat the layers with the remaining ingredients.
  • Roll out the other ball of pie dough and top the pie. Pinch the seams closed to make a pretty edge. Use a sharp knife to cut four slits in the top crust. Brush with the melted butter.
  • Bake until the crust is golden and the filling is bubbling, about 30 - 35 minutes.
  • Cool 10 minutes before serving.

Nutrition

Serving: 1slice | Calories: 543kcal | Carbohydrates: 36g | Protein: 15g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 820mg | Potassium: 573mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1685IU | Vitamin C: 17.6mg | Calcium: 388mg | Iron: 2.4mg