Tomato and Corn Pie
Excellent for a light lunch or brunch!
|2 cups all-purpose flour|
|1 Tbsp baking powder|
|1¾ tsp salt|
|6 Tbsp (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes, plus 2 tsp melted|
|3/4 cup whole milk|
|1/3 cup mayonnaise|
|2 Tbsp fresh lemon juice|
|1¾ lb beefsteak tomatoes, peeled, and sliced crosswise 1/4-inch thick|
|1½ cups corn (about 3 ears), coarsely puréed in a food processor|
|2 Tbsp finely chopped fresh basil|
|2 Tbsp finely chopped fresh chives|
|1/4 tsp black pepper|
|7 oz sharp Cheddar cheese, coarsely grated (about 1 3/4 cups)|
Whisk together flour, baking powder, and 3/4 teaspoon salt in a bowl, then blend in 3/4 stick cold butter with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.
Divide dough in half and roll out one piece between sheets of plastic wrap into a 12-inch round (1/8-inch thick). Remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into a 9-inch glass pie plate, patting with your fingers to fit. (There will be just enough dough to line plate without an overhang.) Discard plastic wrap.
Preheat oven to 400°F. Whisk together mayonnaise and lemon juice. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tablespoon basil, 1 tablespoon chives, 1/8 teaspoon pepper, and 1/2 teaspoon salt. Repeat layering with remaining tomatoes, corn, basil, chives, pepper, and salt, then sprinkle with 1 cup cheese. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
Roll out remaining piece of dough into a 12-inch round in the same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with 2 teaspoons melted butter.
Bake pie in middle of oven until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature. Makes 6 servings
Makes 6 servings