why make this recipe
Tomato and Corn Pie is a delightful dish that combines the freshness of tomatoes with the sweetness of corn. It is perfect for summer when both ingredients are in season. This pie is packed with flavor and offers a wonderful balance of creamy and crunchy textures. It’s great as a side dish, a light lunch, or even a simple dinner. Plus, it’s easy to make, making it a favorite for both novice and experienced cooks alike.
how to make Tomato and Corn Pie
Ingredients :
- 1 prepared pie crust, homemade or store-bought
- 5 to 7 Roma tomatoes, sliced to 6 mm thickness
- 1 cup canned corn kernels, drained
- 3 scallions, finely chopped
- 8 large basil leaves, torn into 1.5 cm pieces, plus extra for garnish
- 1/3 cup freshly grated Parmesan cheese
- 1 1/4 cups (141 g) sharp Cheddar cheese, shredded
- 3 large eggs
- 1 cup half-and-half cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons all-purpose flour
Directions :
- Preheat your oven to 200°C (400°F). If you are using a store-bought crust, roll it out slightly to flatten. Fit the crust into a 23 cm pie pan, pressing down firmly on the base and rim. Dock the base with a fork and bake for about 12 minutes, or until lightly browned.
- Once the crust is baked, lower the oven temperature to 190°C (375°F). Arrange the tomato slices on a sheet tray lined with paper towels. Season them generously with salt and let them sit. This helps to extract excess moisture. Afterward, blot the tomatoes with more paper towels.
- In a bowl, combine the grated Parmesan cheese and flour, then sprinkle this mixture evenly across the bottom of the prebaked crust.
- Layer a third of the tomato slices over the Parmesan. Then, add half of the corn, scallions, basil, and Cheddar cheese. Repeat this layering process, finishing with a final layer of tomato slices on top.
- In another bowl, whisk together the eggs, half-and-half, 1 teaspoon of kosher salt, and black pepper. Carefully pour this custard mixture over the layered filling in the pie shell.
- Bake your pie for 50 to 55 minutes, or until the center is set, and the top is golden brown. Check it after 45 minutes; if the crust is browning too much, cover the edges with a foil collar. Once baked, remove it from the oven and let it rest for about 10 minutes before serving. Garnish with more torn basil leaves.
how to serve Tomato and Corn Pie
Slice the Tomato and Corn Pie into wedges and serve it warm or at room temperature. It pairs well with a fresh green salad or can be enjoyed on its own. For a special touch, consider serving it with a dollop of sour cream or a drizzle of balsamic glaze.
how to store Tomato and Corn Pie
If you have leftovers, let the pie cool completely before storing it. Place it in an airtight container in the refrigerator, where it will last for up to 3 days. You can also freeze the pie. Just ensure it’s well-wrapped to avoid freezer burn. To reheat, thaw in the fridge overnight and warm in the oven before serving.
tips to make Tomato and Corn Pie
- Use fresh tomatoes when they are in season for the best flavor.
- Make sure to blot the tomatoes well to prevent the pie from being soggy.
- Feel free to customize the cheeses based on what you have on hand; mozzarella or feta can be great options too.
- For added flavor, consider adding spices like oregano or garlic powder.
variation (if any)
You can easily modify Tomato and Corn Pie by adding other vegetables like zucchini, bell peppers, or spinach. You can also experiment with different herbs, such as thyme or parsley, to enhance the flavor.
FAQs
Q: Can I make the pie crust from scratch?
A: Yes, making your pie crust from scratch is simple and can add extra freshness to your dish.
Q: Can I use frozen corn instead of canned?
A: Absolutely! Just make sure to thaw and drain the frozen corn before using it in the recipe.
Q: How can I tell when the pie is done?
A: The pie is done when the center is set and the top is golden brown. You can also insert a knife; it should come out clean.
Tomato and Corn Pie
A delightful pie combining fresh tomatoes and sweet corn, perfect for summer. It’s easy to make and offers a creamy, crunchy balance.
- Total Time: 70 minutes
- Yield: 8 servings 1x
Ingredients
- 1 prepared pie crust, homemade or store-bought
- 5 to 7 Roma tomatoes, sliced 6 mm thick
- 1 cup canned corn kernels, drained
- 3 scallions, finely chopped
- 8 large basil leaves, torn into 1.5 cm pieces, plus extra for garnish
- 1/3 cup freshly grated Parmesan cheese
- 1 1/4 cups sharp Cheddar cheese, shredded
- 3 large eggs
- 1 cup half-and-half cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons all-purpose flour
Instructions
- Preheat oven to 200°C (400°F). If using a store-bought crust, roll out slightly and fit into a 23 cm pie pan, pressing down firmly. Dock the base with a fork and bake for about 12 minutes, until lightly browned.
- Lower oven temperature to 190°C (375°F). Arrange tomato slices on a sheet tray lined with paper towels, season with salt, and let sit. Blot with more paper towels afterward.
- In a bowl, mix the grated Parmesan cheese and flour, and sprinkle evenly over the bottom of the prebaked crust.
- Layer a third of the tomato slices, then half of the corn, scallions, basil, and Cheddar cheese. Repeat the layering process, finishing with a final layer of tomato slices on top.
- Whisk together eggs, half-and-half, 1 teaspoon kosher salt, and black pepper. Pour this custard mixture over the layered filling in the pie shell.
- Bake for 50 to 55 minutes, or until set and golden brown on top. Cover edges with foil if browning too quickly. Let rest for 10 minutes before serving, garnished with more torn basil leaves.
Notes
For best flavor, use fresh in-season tomatoes. Blot tomatoes well to avoid sogginess. Customize cheeses as desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg