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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