23 July 2011

Tomato and Corn Biscuit Pie

I saw a recipe for tomato and corn pie last summer on Smitten Kitchen and just had to make it. Considering how much I liked it, I'm surprised I didn't post it on here sooner. I have made only a couple very minor adjustments, the two important ones being using my own biscuit recipe for the crust (2/3 of the Yogurt Biscuit recipe) and using drained homemade yogurt in place of mayo and lemon juice.

Tomato and Corn Pie
serves 8

3 oz pastry flour
6 oz ap flour (or 3 oz ap, 3 oz whole wheat)
(that's about 2 cups flour total)
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
6 tablespoons cold, unsalted butter
3/4 to 1 cup (~6 ounces) plain yogurt

1-3/4 lb tomatoes (2 large or 3 medium), blanched and peeled
1-1/2 cups corn (from 3 ears), coarsely chopped by hand
1/4 cup basil leaves
1/8 cup chives
1/4 teaspoon black pepper, divided
3/4 teaspoon salt, divided
6-7 oz (1-1/2 to 1-3/4 cup) cheddar, grated
about 1 cup yogurt to drain (alternately, 1/3 cup mayonnaise + 2 tablespoons lemon juice or scant 1/2 cup sour cream or Greek yogurt)

1. Preheat oven to 400°F

2. Place two layers of paper towel in a colander and set the colander over a bowl. Scoop in about 1 cup yogurt to drain

3. In a large mixing bowl, mix flours, baking powder, baking soda, and the salt for the crust

4. Grate in the butter

5. Add the yogurt and mix gently until all ingredients are in a ball

6. Split the ball of dough in two and roll out on a well-floured sheet of wax paper

7. Place bottom crust into a pie tin

8. Slice tomato into rounds, and gently deseed; roughly chop the corn (if you haven't already); finely chop the chives and basil; grate the cheese

9. Layer into the pie crust half each of the tomato slices, corn, cheese, herbs and spices (salt and pepper); then layer in the second half

10. Top with a scant 1/2 cup drained yogurt

11. Top with the second rolled out crust, seal and flute the edges, then cut air vents in the top (as with any other pie)

12. Bake for 30-35 minutes, or until crust is golden brown and filling is bubbly