Anotheryarn Eats

October 1, 2009

Corn and Tomato Pie

Filed under: Recipes — Tags: , , — anotheryarn @ 10:50 pm

Or um, Tomato and Corn Pie.  If you still have corn and tomatoes available – make this!  It was so good.  A bit messy and time consuming, but oh so yummy.  It did reheat nicely, so there is the option of prepping it the night before you plan on eating it for dinner, though I found it took closer to 40 minutes to reheat the entire pie in the oven (starting with a cold oven and a straight from the fridge pie) and the crust edges were quite crispy.  I also seeded my tomatoes but still found it to be a bit juicy once I cut into it, and it didn’t have enough structure for me to photograph a pretty slice.  Prettier pictures can be found on Smitten Kitchen’s site (of course) and Dinner with Julie and probably the issue of Gourmet it was published in and other blogs).  Oh yes, it was served with steamed green beans – sometimes I totally forget about the simple preparations.

IMG_7271

Corn and Tomato Pie from Smitten Kitchen from Gourmet and so on…

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2 Comments »

  1. I made a take on this as well! I combined this crust and the corn & tomato idea with the tomato quiche recipe in Joy of Cooking. It came out good, but was subtle, so next time I might use a more flavorful cheese or something.

    Comment by bethh — October 6, 2009 @ 3:29 pm

    • I used Tillamook Sharp Cheddar. It seemed like a lot of cheese at the time, but I didn’t think the dish was overtly cheesy. I should dig up the other corn & tomato pie recipe I saw, it might have had guyere and was done free-form galette style.

      Comment by anotheryarn — October 6, 2009 @ 4:30 pm


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