Thursday, August 30, 2012

Summer Sweet Corn and Tomato Pie

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.

Ingredients for Filling:
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

  1. Make the crust by sifting together the flour, salt, baking powder, and soda.
  2. Chop the cold butter and using the palms of your hands, rub it into the flour. The result should resemble breadcrumbs.
  3. Now add the cold milk to prepare a soft and pliable dough. Refrigerate this dough for about 2 hours.
  4. Make the filling: first heat the oil in a pan, add the onions, green chili, and garlic with a pinch of salt.
  5. Stir and fry until the onions are transparent. Turn off the heat and allow to cool.
  6. Boil a large pan of water with a pinch of salt. Blanche the tomatoes. Remove from the water, and peel.
  7. Slice the tomatoes and separate the flesh from the juice and seeds.
  8. 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
  9. To assemble the pie: remove the pastry from the refrigerator. Divide into two equal parts.
  10. Roll out one to cover the base and sides of a pie dish. Place in the dish and line completely.
  11. Roll out the other half to cover the pie with. Set aside.
  12. Fill the pie case by placing half the prepared filling into the case. Sprinkle with the shredded cheese. 
  13. Place the remaining pie filling on top of the cheese. Top with lashings of cream cheese.
  14. Place the pastry cover carefully over the pie, using your fingers to seal the edges.
  15. Carefully make four cuts on the top to allow any steam to escape.
  16. Bake in a 350F oven for 35-45 minutes. 
  17. Remove from the oven, allow to sit for about 10 minutes before slicing and enjoying.
Good to Know:
  • 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.
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