Fresh Tomato Pie
Perfect for heirloom tomatoes. This recipe brings tomatoes front and center to celebrate their flavor.
|For the crust|
whole-wheat pastry flour
olive oil, extra-virgin
|For the filling|
sharp and shredded, divided
fresh (about 1 large ear) or frozen
soaked in hot water for 2 minutes, drained and finely chopped
sliced, optional for a mediteranian flavor
freshly chopped or 1 teaspoon dried
For the crust:
Mix well white flour, whole-wheat flour, ½ teaspoon each salt and pepper in a large bowl.
Make a well in the center, add oil and water and gradually stir them in to form a soft dough.
Wrap the dough in plastic and chill in the refrigerator for at least 15 minutes or up to 1 hour.
Preheat oven to 400°F.
Line the dough with a piece of parchment paper that is large enough to lift out the dough easily, roll the dough into a 12-inch circle.
Lift the parchment papper to transfer into a 9-inch deep dish pie pan, and press into the bottom and up the sides.
Trim any overhanging crust, using a fork to poke some holes at the bottom.
Bake for 20 minutes.
Let cool on a wire rack for at least 20 minutes or up to 1 hour.
For the filling:
Whisk eggs and milk in a medium bowl.
Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese.
Sprinkle with corn, thyme, ¼ teaspoon each salt and pepper and the remaining ¼ cup cheese.
Layer the remaining tomatoes on top and sprinkle with the remaining ¼ teaspoon salt.
Pour the egg mixture over the top.
Use the foil papper to cover the edge of the pie to prevent the crust from going too brown or burning.
Bake the pie until a knife or wood stick inserted in the center comes out clean, about 50 minutes.
Let cool for 30 minutes.
Serve and enjoy!