I had (HAD!) to re-publish this recipe for improved tomato-corn pie, one of my absolute all-time summer favorites. I discovered Deb Perelman’s recipe at Smitten Kitchen, which she republished from the August 2009 issue of Gourmet magazine. But the recipe has even earlier origins: Gourmet’s version is a kind of mashup between a tomato pie developed by the late food writer Laurie Colwin for the magazine in 1992 and a tomato-cheese quiche recipe in James Beard’s 1972 “American Cookery.”
My significant hack to the Gourmet tomato-corn pie recipe—and, if I daresay, its improvement—is baking it in a no-roll pie crust flavored with olive oil and crunchy with cornmeal. In my book, a double-crust pastry does this pie a disservice, making it watery and soggy. The savory no-roll pie crust stays light and crisp, even with all those juicy summer tomatoes.
Trust me: You’ll want to make this soon.
summer corn and tomato pie recipe
(serves 6 ... who are we kidding? Rob and I ate half of this in one sitting)
for the no-roll pie crust:
1 cup all-purpose flour
1/2 cup cornmeal
1/2 tsp. salt
2 Tbsp. cold milk
1/4 cup vegetable oil (or canola or grapeseed oil)
1/4 cup olive oil
for the corn-tomato filling:
3 ears corn, kernels removed
2 large tomatoes, peeled and sliced into 1/2-inch-thick slices
1 cup grated cheddar cheese
1 Tbsp. fresh thyme leaves
salt and freshly ground pepper
1/2 cup heavy cream
Preheat oven to 375 degrees. In a 9-inch pie plate, whisk together flour, cornmeal and salt. Combine milk and oils, and pour into the dry ingredients. Stir with a fork to combine, then use your fingers to work the mixture together until large clumps form and no loose flour remains. Use your fingers to press the crust into place, beginning with the sides and finishing with the bottom; make sure there are no holes or cracks. Bake the pie shell for 10 minutes; remove from oven and let cool.
Increase oven temperature to 400 degrees. Scatter 1/3 cup of the grated cheddar in the bottom of the pie shell, lay 1/2 of the tomato slices on top of the cheese, then scatter 1/2 of corn kernels over the tomatoes. Season with salt, pepper and 1/2 of the thyme. Repeat with another layer of cheese and vegetables, ending with cheese on top. In a small bowl, whisk together the egg and cream; pour this mixture gently over the vegetables.
Transfer the pie to the preheated oven (lay a sheet of aluminum foil on the rack to catch any drips), and bake until the cheese is melted and the filling is bubbly, 30 to 35 minutes. Let cool for a few minutes to set the filling before serving.