Tomato Pie with Fresh Corn & Herbs

Oxmoor House
Tomato Pie with Fresh Corn & HerbsRecipe

Photo: Oxmoor House

A tomato pie is a delicious creation--almost as good as the first tomato sandwich of the season. Every summer, I look forward to it. If you've never heard of a tomato pie, think of it as an eggless quiche. Trust me, it will become your new favorite.

Serves: 6

Ingredients

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2 pounds heirloom tomatoes, thinly sliced
1 1/2 teaspoons kosher salt, divided
1/2 cup mayonnaise
1 tablespoon fresh lemon juice (1 lemon)
1 cup (4 oz.) finely shredded Parmesan cheese, divided
1 1/2 cups fresh corn kernels (2 ears), divided
2 tablespoons finely chopped fresh basil, divided
1 tablespoon finely chopped fresh chives, divided
1/4 teaspoon freshly ground black pepper, divided

Preparation

Hands-on: 20 Minutes
Total: 3 Hours, 41 Minutes

1. Prepare Pie Crust: Preheat oven to 425°.

2. Roll Basic Pie Crust dough into a 12-inch circle on a lightly floured surface. Fit pastry into a 9-inch pie plate; fold edges under, and crimp. Line pastry with aluminum foil; fill with pie weights or dried beans (this will keep the crust from bubbling up).

3. Bake at 425° for 20 minutes. Remove weights and foil, and bake 5 more minutes or until browned. Cool completely on a wire rack (about 30 minutes). Reduce oven temperature to 375°.

4. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.

5. Whisk together mayonnaise, lemon juice, and 3/4 cup cheese in a small bowl.

6. Sprinkle 3/4 cup corn in bottom of crust; sprinkle with 1 Tbsp. basil, 1 1/2 tsp. chives, 1/4 tsp. salt, and 1/8 tsp. pepper. Pat tomatoes dry with a paper towel.

7. Arrange half of tomato slices over corn, overlapping slightly. Repeat layering with remaining 3/4 cup corn, remaining 1 Tbsp. basil, remaining 1 1/2 tsp. chives, remaining 1/4 tsp. salt, and remaining 1/8 tsp. pepper. Spread mayonnaise mixture over filling. Arrange remaining tomatoes over mayonnaise mixture, overlapping slightly. Sprinkle with remaining 1/4 cup Parmesan cheese.

8. Bake at 375°, shielding crust with aluminum foil to prevent excessive browning, for 1 hour or until filling is bubbly and cheese melts. Let stand on a wire rack 15 minutes before cutting into wedges. Serve warm or at room temperature.

Created date

August 2015