Tomato-Corn Pie

  1. 1.to prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 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 15 minutes.
  2. 2.treheat oven to 400u0b0F.
  3. 3.toll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
  4. 4.to prepare 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, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
  5. 5.take the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.
  6. Tips & Notes
  7. Ingredient note: Look for whole-wheat pastry flour in large supermarkets and natural-foods stores. Store it in the freezer.
  8. To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

crust, pastry, flour, salt, freshly ground pepper, extravirgin olive oil, cold water, filling, eggs, lowfat milk, shredded sharp cheddar cheese, tomatoes, fresh corn kernels, thyme, salt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/tomato-corn-pie-52820361 (may not work)

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