14 minutes ago
Tuesday, August 28, 2012
It's that time of year again, when everyone from food magazines to food blogs are making tomato pies with their summer bounty.
Each year I try a different version.
This year's pie is my favorite so far, because of the addition of sweet corn. Corn and tomatoes are ready at the same time, and they just belong together.
I added bacon, why not?
Corn and Tomato Pie (adapted from fresh365)
3 T olive oil
1 medium onion, chopped
1 garlic clove, minced
5 ears of corn, kernels cut off
1 tsp salt
1 deep dish, pre-baked pie crust
1/2 c grated Cheddar cheese
2-3 large tomatoes, sliced
1/4 c grated Parmesan cheese
3 scallions, chopped
1/4 lb. bacon, fried crisp and crumbled (optional)
3 large eggs
1/2 c milk
1/2 c heavy cream
Preheat oven to 375F.
In a medium saucepan, heat olive oil over medium heat. Saute onions in olive oil until onions just begin to turn translucent, 5-7 minutes. Throw in garlic the last minute. Add corn kernels and cook, about 8 minutes.
Stir in salt and pepper. Pour half of the corn mixture with the crumbled bacon into pie crust. Scatter cheddar cheese evenly on top. Add remaining corn mixture. Top with tomatoes, in an even layer, then Parmesan cheese and scallions.
In a small bowl, whisk together eggs, milk, and cream. Pour over tart.
Cover with foil and transfer to oven Bake 30 minutes on a baking sheet. Remove foil, and bake an additional 15-20 minutes until tart is golden brown, and center is set.
Let rest 1 hour before slicing.
This is the bomb!