Tomato Corn Pie Crust (Printable Version)
Layers of juicy tomatoes, sweet corn, sharp cheddar in flaky crust baked to golden perfection.
# Ingredients:
→ Pie Crust
01 -
One 230 gram homemade or store-bought pie crust
→ Vegetables
02 -
Three medium Roma tomatoes, sliced (approx. 450 grams)
03 -
150 grams canned corn kernels, drained
04 -
Three scallions, finely chopped
05 -
15 grams fresh basil leaves, torn
→ Cheese and Dairy
06 -
50 grams freshly grated Parmesan cheese
07 -
120 grams sharp cheddar cheese, grated
08 -
240 milliliters half-and-half cream
09 -
Three large eggs
→ Dry Ingredients and Seasoning
10 -
7 grams all-purpose flour (approximately 1 tablespoon)
11 -
8 grams kosher salt (about 1.5 teaspoons), divided
12 -
Freshly ground black pepper to taste
# Steps:
01 -
Roll out the pie crust on a lightly floured surface until it is large enough to fit a 23 cm pie pan. Transfer the crust to the pan, pressing gently into all edges and up the rim. Prick the bottom evenly with a fork to allow steam to escape during baking.
02 -
Bake the crust in a preheated oven at 204°C for 12 minutes or until the edges begin to turn light golden. Remove from the oven and reduce the heat to 190°C.
03 -
Line a baking sheet with paper towels, arrange the tomato slices in a single layer, and sprinkle evenly with 5 grams kosher salt. Let them rest for 10 minutes to draw out excess moisture, then blot dry thoroughly with fresh paper towels.
04 -
Combine Parmesan cheese and flour in a small bowl and sprinkle this mixture evenly over the bottom of the parbaked crust. Arrange one-third of the tomato slices over the cheese. Add half the corn kernels, half the scallions, half the basil, and half the cheddar cheese in gentle layers. Repeat the layering sequence once more, finishing with the remaining tomato slices on top.
05 -
Whisk together eggs, half-and-half, remaining 3 grams kosher salt, and freshly ground black pepper until well combined. Pour the custard gently over the layered filling allowing it to seep through all layers.
06 -
Bake at 190°C for 50 to 55 minutes until the custard is set, slightly puffed, and the top is golden brown. If crust edges brown too quickly, shield them with a loose foil collar for the last 15 minutes. Remove from oven and allow to rest for 10 minutes before slicing.
07 -
Scatter torn fresh basil leaves over the warm pie. Slice and serve immediately or at room temperature.
# Notes:
01 -
Salting and draining the tomatoes prevents a soggy crust.
02 -
Use freshly grated cheeses for optimal melt and flavor.
03 -
Protect crust edges with foil if they brown too fast to ensure even baking.