A month or two back, the NY Times' Bitten blog did a post asking readers to share their favorite food blogs (thanks again to those of you who recommended this one!) The list of blogs it generated was long and wonderful. One of the blogs that came up over and over again was Smitten Kitchen, a great food blog with gorgeous pix. The blogger, Deb, recently posted this recipe for tomato corn pie. It's lightly adapted from a version of the recipe by Laurie Colwin and James Beard that was printed in Gourmet a while back.
This is definitely the time of year to make a tomato pie! Eatwell keeps including a mix of different, delicious tomatoes in each produce box. And the corn ain't half bad nowadays, neither.
I wrestled with the crust but I think that was just because I ran out of white flour partway into the process and had to use some whole wheat flour to make up the difference (and the two are not the same at all, whole wheat has less gluten than white flour). Despite all my worrying, it turned out tasty in the end and I loved the decadence of brushing the crust with butter before baking.
Two suggestions for you if you try this -- don't skimp on the herbs as they give it a nice little jolt of flavor, and use a sweet, mellow cheddar (like Kerry Gold or some other Irish cheddar) instead of something really sharp.
I was short on time so I did not remove the tomato skins or seeds. The main downside is that the pie will be a bit wetter if you leave all the seeds but you can spoon off the excess juices to avoid it getting soggy.
Tomato Corn Pie With Butter-Brushed Biscuit Crust
* 1 tablespoon baking powder
* 1 3/4 teaspoons salt, divided
* 3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
* 3/4 cup whole milk
* 1/3 cup mayonnaise
* 2 tablespoons fresh lemon juice
* 1 3/4 pounds beefsteak tomatoes
* 1 1/2 cups corn (from about 3 ears), coarsely chopped by hand or lightly puréed in a food processor, divided
* 2 Tbsp finely chopped basil, divided
* 1 Tbsp finely chopped chives, divided
* 1/4 tsp black pepper, divided
* 7 oz coarsely grated cheddar cheese (1 3/4 cups), divided
* Sea salt and freshly ground black pepper to taste
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