tomato + sweet corn pie
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.