Fresh Corn and Tomato Pie
It’s been a couple of weeks since my youngest headed off to college, and it’s become very apparent that tailoring my cooking portions down by a third is not going to be as easy as I first thought. Let’s discuss the fresh corn I purchased recently, shall we?
I bought four ears, restraining myself because they were 10 for a dollar. Sure, I could have purchased 10, and like an organized consumer, freeze most of it for later use. You should see my freezer.
No, I settled with the four ears knowing I’d be able to make a few recipes before we felt as if we were on corn overload. Bear in mind that each ear of corn produces more than one cup of kernels and that one serving is only 1/4 cup. Two recipes for two would mean 16 meals consisting of…
Sweet, crunchy, versatile corn that, when enjoyed in a nice pie made with homegrown tomatoes, won’t get stuck in your teeth.
Fresh Corn and Tomato Pie
3/4 c. whole grain organic pastry flour
3/4 c. all purpose flour
large pinch of kosher salt
1/2 tsp. coarsely ground pepper
1/3 c. extra virgin olive oil
5 T iced water
3 lg. eggs
1/2 c. evaporated milk
1/2 c. 0% fat Greek yogurt
1/3 c. shredded cheddar
2 roma tomatoes, sliced
1 c. fresh corn kernels
1/4 c. chopped cilantro
2 green onions, sliced
salt & pepper
Prepare the crust first by whisking flours, salt and pepper in a medium bowl. Pour the olive oil and cold water into the dry ingredients and stir just until moistened. Press into a disk, wrap with plastic and place in the fridge for at least 15 minutes.
Heat the oven to 400 degrees F. After the dough has chilled, roll it into an approximate 12-inch circle on a lightly floured surface, or between two sheets of plastic wrap. To blind bake, line a 9-inch pie pan with the dough, then with a piece of foil. Fill with dried beans, pasta, or other pie weights. Bake for about 20 minutes or until set. Remove the foil and pie weights and cool on a rack for about 10 minutes.
While the pie shell is cooling, mix eggs, milk, and yogurt in a bowl until well combined. Then sprinkle half of the cheese over the bottom of the pie shell. Next, layer half the tomatoes over the cheese. Add the corn, cilantro, and half the green onions. Season with salt and pepper and add the rest of the cheese. Layer on the remaining tomatoes, season again, and add the remaining onions. Carefully pour the milk mixture over the vegetables.
Bake for about 40 minutes or until center is set and surface is lightly browned.
- This recipe was adapted by one published in the August 2010 issue of Eating Well and that’s what we’ve been trying to do — eat well — as in be kind to our bodies.
- We enjoyed this for dinner and lunch for two days with maybe a breakfast thrown in for good measure. Thankfully, I was able to get one of my older sons to eat the last generous slice when he stopped by for a visit. Yes, I need to make a smaller pie.
- I guess I’ve been on a pie crust analysis kick lately, but this crust is excellent as well. The cracked pepper makes it interesting, and the olive oil is a nice healthy addition. The dough is very easy to work with, and the baked crust is firm, holding up quite well in spite of the moist filling.
- I was tempted to add prosciutto to this, but knew it wasn’t necessary — as in — do you really have to have meat in everything?
- I can think of so many other ways to adapt this with goat cheese, or feta instead of the cheddar. Or roasted green chilis. Bacon. You’re thinking it, aren’t you?
- If you resist the urge to add meat, this is quite the healthy, low calorie recipe.