Tomato and Corn Pie

Page: smittenkitchen.com/2009/08/tomato-and-corn-pie/

Cuisine: North American | Course Type: Main Courses

(4 reviews)

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Recipe Reviews

I have been obsessed with trying this recipe, and unfortunately it did not live up to my hopes. It was a lot of work (peel and seed the tomatoes, make the crust, shred the cheese, etc.) and the end result just didn't merit it. Maybe I was too light on the herbs or the cheese, but it just came out bland.

I loved the biscuit crust. I wish I liked the end result more.

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Holy wow, I can't wait for summer so I can make this again. This is definitely one of those recipes where you want to use the freshest ingredients possible. I was surprised (though probably shouldn't have been) how toothsome the pie was from the fresh corn. In essence you are just warming the pie and crisping the crust, not undergoing a long baking period, so the texture of your filling won't get mushy. Seeding your tomatoes is a must to make sure extra liquid doesn't puddle at the bottom. This may just be a consequence of peak season goodness, but it's probably worth patting them dry with paper towels if soggy crust is a deal breaker.

(0) comment (3) useful  

This pie bursting with fresh tomato and corn and a contrasting crispy flaky crust tasted delicious. The smell of the fresh corn was noticeable while baking. I did skin and seed the tomatoes throwing in a third as my tomatoes were only medium large. I still had trouble with a watery bottom; parts of the bottom crust seemed to have dissolved. One possible solution would be to sprinkle flour with the tomatoes and corn, but that might take away from the freshness of the tomatoes and corn and hide somewhat the lovely bursts of flavor from the cheddar and lemon mayonnaise. I would probably opt to roll the top crust thicker and skip the bottom crust altogether.

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