Not Tired of Tomatoes...Yet...
The above is what I've picked from my run-amok garden in the last two days. So far, I've not felt too overwhelmed, as I've been pawning off tomatoes on my coworkers, boyfriends, and eating a lot of tomato salads. My newest favorite dish I've made with them is a Corn and Tomato Pie from Gourmet Magazine. It sounds a little weird, but trust me, it is sooooo delicious (and a great way to use up some big beefsteaks or marglobes). The crust really makes the pie, and I found that it's great at room temp, or heated up. (NB: I didn't chop up the corn at all, and I used a mix of cheddar and a "Mexican mix" that I had on hand.)Corn and Tomato Pie
serves 6 (light lunch or brunch)
Active time:40 min
Start to finish:2 hr (includes cooling)
2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1 3/4 lb beefsteak tomatoes
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor, divided
2 tablespoons finely chopped basil, divided
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7 oz coarsely grated sharp Cheddar (1 3/4 cups), divided
Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) 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 1 piece between 2 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 pie plate, patting with your fingers to fit (trim any overhang). Discard plastic wrap.
Preheat oven to 400°F with rack in middle.
Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick.
Whisk together mayonnaise and lemon juice.
Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 Tbsp basil, 1/2 Tbsp chives, 1/2 tsp salt, and 1/8 tsp pepper.
Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper, 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 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 melted butter (2 tsp).
Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
Active time:40 min
Start to finish:2 hr (includes cooling)
2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1 3/4 lb beefsteak tomatoes
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor, divided
2 tablespoons finely chopped basil, divided
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7 oz coarsely grated sharp Cheddar (1 3/4 cups), divided
Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) 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 1 piece between 2 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 pie plate, patting with your fingers to fit (trim any overhang). Discard plastic wrap.
Preheat oven to 400°F with rack in middle.
Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick.
Whisk together mayonnaise and lemon juice.
Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 Tbsp basil, 1/2 Tbsp chives, 1/2 tsp salt, and 1/8 tsp pepper.
Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper, 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 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 melted butter (2 tsp).
Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
Here's the most recent photo of mon jardin, taken this morning (and yes, those are tomato plants and those are 6 foot tall fences):
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