tomato + sweet corn pie

August 1st, 2011

When I first heard about tomato pie—not pizza, but actual pie— it nearly stopped me in my tracks. What a brilliant idea! I mean, I love pie and I love tomatoes, why hadn’t I ever thought of that? So this weekend, when I saw tables of tomatoes, I picked up a little quart of yellow cherry tomatoes with one thing in mind… pie! As I was packing my bags full of other veggies, I got to thinking that a little corn might be a nice addition to my savory pie. And that’s how my tomato + sweet corn pie was born.

Since I made this on Sunday, I took the long way on this pie. I made my own pâte brisée and my own mayonnaise, which are both easy, but the dough takes time to chill. Once the pie crust is ready to go, this recipe is a breeze. Simply layer caramelized onions, then the tomato and corn mixture, then a hearty handful of sliced basil. The whole thing is topped off with a goopy blend of mayonnaise and cheddar cheese, which seals in the moisture and gets nice and crispy on the top.

Now, I’d spent a fair amount of time on this and even turned on the oven on a hot day, so I was a little on edge about this pie. But about 15 minutes after I put it in the oven, it started smelling amazing. I could finally relax—something that smelled so wonderful couldn’t possibly taste bad. After about 35 minutes in the oven, and another 10 to let it cool, I eagerly cut a few slices for our dinner. The caramelized onions provide a bold, sweet and tangy flavor that allows to bright, juicy flavor of the corn and tomatoes to shine. The mayo and cheese layer adds a decadent, crispy richness that really sends this pie into awesomeland. I think this pie would be great for brunch with friends or for a dinner party, paired with a nice green salad.

tomato + sweet corn pie
heavily adapted from the tomato pie at simply recipes | serves 6

1 9-inch pie shell*
2 yellow onions, sliced and caramelized**
1 quart cherry tomatoes, quartered and deseeded, about 2 cups
2 ears of corn, kernels removed, about 2 cups
1/4 cup basil (about 8 leaves), sliced
2 cups sharp cheddar cheese, grated
3/4 cup mayonnaise
1 teaspoon (or more to taste) of Sriracha (or Tabasco)
Salt and freshly ground black pepper

* I used this pie crust recipe for homemade version, but you easily use a good quality store-bought crust.
** If you’re short on time, you can use raw onions, just halve the amount and dice.


Preheat oven to 350°F.

Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

Sprinkle the bottom of the pre-cooked pie shell with caramelized onions. Spread the chopped tomatoes and corn over the onions. Sprinkle the sliced basil over the tomatoes and corn.

In a medium bowl, mix together the grated cheese, mayonnaise, Sriracha, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

Place in oven and bake until browned and bubbly, about 35 minutes.

Comments: 7 Total

  1. Gretchen @

    August 1, 2011 at 9:00 am

    This looks like a great way to showcase two of the best things of summer–tomatoes and sweet corn!

  2. renee@sweetsugarbean

    August 1, 2011 at 11:42 am

    You pretty much had me at the homemade mayonnaise part. Love savoury pies!!! Great idea and great photos!

  3. kickpleat

    August 2, 2011 at 9:55 pm

    This looks so good! I usually make the recipe from Gourmet with the biscuit crust cuz it’s so easy, but I think it’s time to mix it up. Yum.

  4. Michelle

    August 4, 2011 at 7:36 am

    So I made this for my boyfriend who hates tomatoes. And I found him going back for 2nds in the middle of the night

  5. jason

    August 9, 2011 at 10:06 pm

    love your blog, kelly.

    my roommates and i made this tonight. it was absolutely delicious, thanks!

  6. Elana B

    July 4, 2012 at 12:18 pm

    Made this two nights ago with fresh veggies from the farmer’s market. Simple and delicious! Will try with a whole wheat crust and a mix of cheeses next time. Thanks for sharing!

  7. Nikelle

    July 21, 2012 at 11:22 am

    I have to say, making this was great fun. In the oven now and smelling wonderful. My crust definitely did not turn out as hoped for, does old flour not work as well?? Had some extra from around the rim left over and made a savorybread man with it, tastes fine and goes great with my tea : D

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