Wednesday, July 4, 2012

Tomato and Sweet Corn Pie

Awesome use of fresh tomatoes, onions, corn, and basil from the farmers market! This recipe is adapted from The Best Remedy (previously Eat Make Read).

Serves 6

1 9-inch pie shell (I definitely recommend homemade - try this recipe with white flour or this one with spelt or whole wheat flour)
2 yellow onions, sliced and caramelized (recipe here)
3 cups tomatoes - either 1 pint of cherry tomatoes, halved, or 3-4 regular tomatoes, cut in half horizontally, squeezed to remove excess juice, and roughly chopped
2 ears of corn, kernels removed, about 2 cups1/4 cup basil (about 8 leaves), sliced
1 1/2 cups sharp cheddar cheese, grated (or a combo of cheeses - gruyere, monterrey jack, or mozarella would all be good)
1/2 cup mayonnaise (if you're not a mayonnaise person, you could try greek yogurt mixed with a small amount of white vinegar)
1 teaspoon (or more to taste) of Sriracha
Salt and freshly ground black pepper

1. Preheat oven to 350°F.

2. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

3. Sprinkle the bottom of the pre-cooked pie shell with caramelized onions. Spread the chopped tomatoes and corn over the onions. Sprinkle the sliced basil over the tomatoes and corn.

4. In a medium bowl, mix together the grated cheese, mayonnaise, Sriracha, a sprinkling of salt and freshly ground black pepper. Spread the cheese mixture over the tomatoes.

5. Place in oven and bake until browned and bubbly, about 35 minutes.

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