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 400ºF. 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