Its coming up to the end of summer and corn and tomatoes are available aplenty here. I made this sweet corn and tomato pie last week to enjoy both the flavours at the peak of the season. We had picked up some sweet corn from a farmers market and the tomatoes I got from the farm where I get my summer produce!! The pink tomatoes were just so gorgeous that the moment I saw them all I could think of was making a pie with them.
Many recipes of fresh tomato pie require eggs and as we don't eat them around here I kept of thinking what I should use to bulk up the pie with. The seasonal corn with cream cheese seemed to be a perfect substitute. This is a very very simple pie recipe. It looks beautiful, it slices very well, The pie can be eaten warm or cold, and is perfect for carrying in a picnic basket.
2 cups sweet corn kernels
4 large tomatoes
1 green pepper, chopped
1 large onion, chopped very fine
1 tsp garlic, minced
1 tbsp olive oil
1 green chili, chopped fine
1 cup cheddar cheese, shredded
1/2 cup cream cheese, low fat
Salt to taste
1 tsp black pepper
To Make Crust:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
5 tbsp butter, cold
3/4 cup milk
- Make the crust by sifting together the flour, salt, baking powder, and soda.
- Chop the cold butter and using the palms of your hands, rub it into the flour. The result should resemble breadcrumbs.
- Now add the cold milk to prepare a soft and pliable dough. Refrigerate this dough for about 2 hours.
- Make the filling: first heat the oil in a pan, add the onions, green chili, and garlic with a pinch of salt.
- Stir and fry until the onions are transparent. Turn off the heat and allow to cool.
- Boil a large pan of water with a pinch of salt. Blanche the tomatoes. Remove from the water, and peel.
- Slice the tomatoes and separate the flesh from the juice and seeds.
- Coarsely chop the tomatoes. Combine them with the green pepper and the sweet corn kernels in a bowl. Add the fried onion mix into this with the salt and pepper. Set aside
- To assemble the pie: remove the pastry from the refrigerator. Divide into two equal parts.
- Roll out one to cover the base and sides of a pie dish. Place in the dish and line completely.
- Roll out the other half to cover the pie with. Set aside.
- Fill the pie case by placing half the prepared filling into the case. Sprinkle with the shredded cheese.
- Place the remaining pie filling on top of the cheese. Top with lashings of cream cheese.
- Place the pastry cover carefully over the pie, using your fingers to seal the edges.
- Carefully make four cuts on the top to allow any steam to escape.
- Bake in a 350F oven for 35-45 minutes.
- Remove from the oven, allow to sit for about 10 minutes before slicing and enjoying.
- I used skim milk for the pie crust. You can use full or 2%, as preferred.
- Some people might like to get a more sauce like consistency for the filling. For this just sprinkle 1 tbsp cornflour into the vegetable filling before piling into the crust.
- The crust can be made crisper and flakier by adding up to another 3 tablespoons of butter to it.