Enjoy a slice of summer with a this savory pie.
Alison Miksch
Savory tomato pies are quintessential summer fare.
The popularity of ourHeirloom Tomato Pieproves that.
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But if you’re looking for a new tomato pie, you shouldn’t overlook Tomato-Corn Pie.
It’s also slightly garlicky with a hint of cayenne.
These ingredients all complement the flavor or fresh, ripe tomatoes beautifully.
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you’re able to make your own pie crust if you want.
Just be sure to bake it a bit before spooning in the filling.
Make this corn-tomato pie for your next book club, or impress weekend guests with this at brunch.
Credit:Alison Miksch
A side salad or big spoonful offield pea relishis the perfect accompaniment.
Crust, tomatoes, and cheesethis recipe’s basic ingredients sure sound a lot likepizza, right?
Yes, there are certainly similarities.
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The flavor-packed custard pairs with the crunchy crust for a textural treat.
Is Tomato Pie Served Hot or Cold?
Serve this dish warm or at room temperaturewhether freshly made or when enjoyed as leftovers.
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Or serve it as an accompaniment alongside grilled or roast meat.
For a vegetarian meal, tomato corn pie is a crowd-pleasing main dish served hot or at room temperature.
Ingredients
1/2(14.1-oz.)
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pkg.refrigerated piecrusts, at room temperature
2mediumtomatoes (about 1 lb.
jar)
1largeegg, lightly beaten
2Tbsp.heavy cream
1Tbsp.all-purpose flour
1largegarlic clove, minced (1 tsp.)
Fit piecrust inside a 9-inch pie plate, pressing into bottom and up sides of plate.
Credit:Alison Miksch
Fold crust edges under; crimp as desired.
Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang.
Fill with pie weights or dried beans.
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Bake in preheated oven 10 minutes.
Carefully remove parchment paper and pie weights.
Continue baking until crust is light golden brown, 5 to 8 minutes.
Transfer to a wire rack; cool to room temperature, about 30 minutes.
Reduce oven temperature to 375F.
Salt tomatoes:
Meanwhile, arrange tomato slices in a single layer on paper towels.
Sprinkle with 3/4 teaspoon of the salt; let stand 20 minutes.
Pat tomato slices dry with paper towels.
Assemble pie filling:
Sprinkle 2 tablespoons of the Parmesan over cooled pie crust.
Spread half of the Cheddar mixture in pie crust.
Layer with half of the tomato slices in slightly overlapping circles.
Repeat the Cheddar mixture and tomato layers once.
Sprinkle with remaining 2 tablespoons Parmesan.
Let stand for at least 30 minutes before serving.
Garnish with thinly sliced basil before serving.
