I made this again (again!) last night, with end-of-season corn and still-in-season-for-a-few-weeks-yet ripe, red tomatoes. Tomato and corn pie — my version, with a super-easy no-roll olive oil-cornmeal crust — is a summer favorite around here. As we say goodbye to summer, I wanted to repost the recipe!
summer corn and tomato pie recipe
for the no-roll pie crust:
1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon kosher salt
1 tablespoon 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 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
1/2 cup heavy cream
Preheat oven to 375°. 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, until it's set and no longer shiny; remove from oven and let cool.
Increase oven temperature to 400°. 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 top is brown and the filling is bubbly, 45-50 minutes. Let cool for a few minutes to set the filling before serving.