Tomato and Corn Pie (Print Version)
Golden crust filled with tomato, corn, and cheese layers creates a delicious, savory centerpiece.
# Ingredients:
→ Crust
01 -
1 prepared pie crust, homemade or store-bought
→ Vegetables
02 -
5 to 7 Roma tomatoes, sliced to 6 mm thickness
03 -
1 cup canned corn kernels, drained
04 -
3 scallions, finely chopped
05 -
8 large basil leaves, torn into 1.5 cm pieces, plus extra for garnish
→ Cheeses
06 -
1/3 cup freshly grated Parmesan cheese
07 -
1 1/4 cups (141 g) sharp Cheddar cheese, shredded
→ Custard
08 -
3 large eggs
09 -
1 cup half-and-half cream
→ Seasonings
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
12 -
2 teaspoons all-purpose flour
# Instructions:
01 -
Preheat oven to 200°C (400°F). If using a store-bought crust, roll out to flatten slightly. Fit crust into a 23 cm pie pan, pressing firmly along the base and rim. Dock the base with a fork and bake for 12 minutes or until lightly browned. Reduce oven temperature to 190°C (375°F).
02 -
Arrange tomato slices on a sheet tray lined with paper towels. Season generously with salt and let stand to extract excess moisture. Before using, blot tomatoes thoroughly with paper towels.
03 -
Evenly combine grated Parmesan and flour, then scatter across the bottom of the prebaked crust. Layer one third of the tomato slices on top. Add half the corn, scallions, basil, and Cheddar cheese. Repeat the layering, finishing with a final layer of tomato slices.
04 -
In a bowl, whisk together eggs, half-and-half, 1 teaspoon kosher salt, and black pepper. Carefully pour this custard evenly over the layered filling in the pie shell.
05 -
Bake for 50 to 55 minutes, or until the centre is set and the top is golden brown. Check after 45 minutes; if the crust is over-browning, shield the edges with a foil collar. Remove from oven and let rest for 10 minutes before serving. Garnish with additional torn basil leaves.
# Notes:
01 -
Allowing tomatoes to drain ensures a crisp, non-soggy crust.
02 -
Half-and-half provides a delicate texture but can be substituted with single cream for a richer custard.