Tomato and Corn Pie is a flavorful and satisfying dish, perfect for any meal. Layers of cheese, corn, and tomatoes are combined in a pie crust to create a hearty meal that everyone will love. If you have the time, try making your own Homemade Pie Crust.
Best Tomatoes for Tomato and Corn Pie
For the best results, use ripe, firm, and meaty tomatoes. Roma tomatoes, beefsteak tomatoes, or heirloom tomatoes are ideal choices. These varieties offer a perfect balance of flavor, moisture, and texture, making them great for baking in this pie.
Can You Make Tomato and Corn Pie Ahead of Time?
Yes, you can prepare Tomato and Corn Pie ahead of time. Assemble the pie and refrigerate it before baking. When ready to serve, bake according to the recipe instructions. Alternatively, you can fully bake the pie, allow it to cool, and refrigerate. Serve it cold or reheat it in the oven for a few minutes.
How to Prevent Tomato and Corn Pie From Becoming Soggy
To avoid a soggy pie, follow these steps:
- Drain Tomatoes: Slice the tomatoes and let them drain on paper towels to remove excess moisture.
- Pre-bake the Crust: Pre-bake the pie crust to create a barrier that reduces sogginess.
- Layer with Cheese or Breadcrumbs: Add a layer of cheese or breadcrumbs on the crust before adding the tomatoes to absorb excess moisture.
Serving Tomato and Corn Pie
Tomato and Corn Pie can be served cold or reheated. It’s a refreshing dish when chilled, perfect for summer gatherings. To serve it warm, reheat individual slices in the oven or microwave until heated through.
Storing Tomato and Corn Pie
Store the pie in an airtight container in the refrigerator. It will last up to 3 days. Reheat in the microwave or oven.
Ingredients
- 1 prepared pie crust, homemade or purchased
- 5-7 Roma tomatoes, sliced no more than ¼-inch (0.6 cm) thick
- Kosher salt
- ⅓ cup (33 g) freshly grated Parmesan cheese
- 2 teaspoons all-purpose flour
- 1 cup (180 g) canned corn kernels
- 3 scallions, finely chopped
- 8 large basil leaves, torn into ½-inch (1.3 cm) pieces (plus more for garnish)
- 1 ¼ cups (141 g) sharp cheddar cheese, shredded
- 3 large eggs
- 1 cup (240 ml) half-and-half
- Freshly ground black pepper, to taste
Instructions
Preheat Oven:
Preheat oven to 400°F (200°C). If using a purchased crust, roll it out slightly to flatten. Place in a 9-inch (23 cm) pie pan.
Press the crust against the pan, securing the edges to the rim. Pierce the bottom with a fork.
Bake Crust:
Bake the crust for 12 minutes or until lightly browned. Reduce oven temperature to 375°F (190°C).
Prepare Tomatoes:
While the crust is baking, line a baking sheet with paper towels. Generously season the tomato slices with salt and place them on the paper towels to absorb excess liquid. Blot the tomatoes dry with paper towels before assembling.
Assemble Pie:
Combine Parmesan cheese and flour, and sprinkle evenly over the bottom of the crust. Top with ⅓ of the tomatoes. Sprinkle with half the corn, scallions, basil, and cheddar cheese. Repeat the layers, finishing with a layer of tomatoes on top.
Prepare Custard:
Whisk together eggs, half-and-half, 1 teaspoon salt, and freshly ground black pepper. Carefully pour the custard over the filling.
Bake:
Bake for 50-55 minutes or until the center is set and the top is lightly browned. (Check the crust at 45 minutes. You may need to make a foil collar to prevent over-browning.) Let rest for 10 minutes before serving. Garnish with torn basil leaves.
Enjoy this delicious and hearty Tomato and Corn Pie, perfect for any occasion!
