Sunday, June 10, 2012

The INCREDIBLE Tomato and Corn Pie

This stems from my love affair with Smitten Kitchen. Again, not a huge lover of tomatoes, but this elevates them to something beyond red and slimy. It makes them a juicy, smooth creature ready to deliver a wonderful flavor sensation when coupled with salty cheese, sweet crunchy corn and the acidity of lemons and mayonnaise. It does take some work to produce this sensation. But here's another tip - I always listen to TED talks while I cook something that takes a while. 

2 c flour
1 tbls baking powder
1 3/4 tsp salt
3/4 stick of butter, cubed
3/4 c of milk
1/3 c mayonnaise
2 tbls lemon juice
1 3/4 lb beefsteak tomatoes (3-4 large tomatoes will be fine)
1 1/2 c corn
2 tbls basil
1 tbls chives
cheddar cheese

Oven Temperature: 400 F
Bake Time: 30-35 minutes
Prep: 30 minutes
Total time: 75 minutes (including cooling)

Cut the butter into the flour, baking soda and salt until it forms a powder. When you squeeze, it should hold weakly. Pour in the milk. Divide this into halves. Roll out one half into a circle and place into a 10 inch pie pan. Put the other half in the fridge.

Blanche the tomatoes. Here's a little how-to on blanching: Cut X's on the bottom of the tomatoes.

Bring a pot of water to boil. Have a bowl with icy water set up nearby. Put a tomato into the boiling water for 15 seconds. Remove and place immediately in the ice water. Repeat with all of the tomatoes. Remove from ice water, and the skin should peel off very easily. Ta-da! That's your blanch.
Next, slice the tomatoes into thin slices. Personally, I like to remove the really wet parts of the tomato, like the seeds. This helps keep the pie crust from getting too wet while baking.
Mix the mayonnaise with lemon and set aside.
Make a layer of tomato in the pie pan, add a layer of corn, a layer of cheese, a layer of chives and basil. repeat until ingredients are gone. Pour the mayonnaise mixture over the top.
Remove pie dough from fridge. Roll out and place on top of the pie and seal the edges.

Make some hole in the top to ensure water vapor will have a place to escape.
Bake at 400 for 30-35 minutes.

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