Thursday, July 22, 2010

What to do with all these marvelous tomatoes?

Lots of fresh tomatoes: it's a great problem to have.
Tomato season is so short, really -- just a couple of months at most. Here in Ohio, the many beautiful heirloom varieties are showing up at all our farmers' markets and even in some supermarkets. I buy some twice a week: on Saturdays at Findlay Market, and a supplemental supply at the Northside Market on Wednesday afternoons.

Most of the time, we eat them sliced with a little salt and pepper, maybe some olive oil. Once a week or so I'll cut them into wedges, add chunks of fresh mozzarella and drizzle the dish with olive oil, high quality balsamic vinegar and chopped basil.
However, there may be times when you'd like to use your lovely tomatoes for something a little different. Check out this recipe for tomato and corn pie.

Note: If you're not up for making a crust from scratch, buy a good quality, whole-wheat crust from a good grocery store, such as Trader Joe's or Bigg's (my favorites where we live). If you're not making a crust, start the recipe at Step 4, but be sure to bake the crust before you add the filling.

Recipe: Tomato-Corn Pie
Serves 6-8



  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 5 tablespoons cold water


  • 3 large eggs
  • 1 cup low-fat milk
  • 1/2 cup shredded sharp Cheddar cheese, divided
  • 2 medium tomatoes, sliced
  • 1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  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. Preheat oven to 400°F.
  3. Roll 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. 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. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.

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