Tomato and Corn Pie is a dish that will have you hooked after just one bite! With layers of cheese, sweet corn, and juicy tomatoes nestled in a flaky pie crust, it’s a hearty and flavorful meal the whole family will enjoy. If you’re feeling ambitious, try it with my Homemade Pie Crust for an extra special touch. And if you love using fresh tomatoes, don’t miss my Tomato Pie recipe for even more delicious inspiration!
INGREDIENTS
- 1 prepared pie crust (homemade or store-bought)
- 5-7 Roma tomatoes, sliced (no more than ¼-inch thick)
- Kosher salt
- ⅓ cup freshly grated Parmesan cheese
- 2 teaspoons all-purpose flour
- 1 cup canned corn kernels
- 3 scallions, finely chopped
- 8 large basil leaves, torn into ½-inch pieces (plus more for garnish)
- 1 ¼ cups (141 g) sharp cheddar cheese, shredded
- 3 large eggs
- 1 cup half-and-half
- Freshly ground black pepper, to taste
INSTRUCTIONS
Preheat the Oven:
- Set the oven to 400°F. If using a store-bought crust, roll it out slightly to flatten. Place it in a 9-inch pie pan, pressing it securely against the pan and crimping the edges along the rim.
- Pierce the bottom of the crust with a fork and bake for 12 minutes or until lightly browned. Reduce the oven temperature to 375°F.
Prepare the Tomatoes:
- Line a baking sheet with paper towels. Sprinkle the tomato slices generously with kosher salt and place them on the paper towels to draw out excess liquid. Before assembling the pie, blot the tomatoes dry with additional paper towels.
Layer the Filling:
- In a small bowl, mix the Parmesan cheese with the flour and sprinkle it evenly over the bottom of the baked crust.
- Add a layer of tomatoes, followed by half the corn, scallions, basil, and cheddar cheese. Repeat the layers, ending with a final layer of tomatoes on top.
Prepare the Custard: In a bowl, whisk together the eggs, half-and-half, 1 teaspoon of salt, and freshly ground black pepper. Carefully pour the custard over the filling.
Bake the Pie: Bake for 50-55 minutes, or until the center is set and the top is lightly browned. Check the crust after 45 minutes and use a foil collar if needed to prevent over-browning.
Rest and Serve: Let the pie rest for 10 minutes before serving. Garnish with additional torn basil leaves for a fresh finish.
Enjoy this comforting, flavorful pie with your loved ones!
