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Savory Summer Heirloom Tomato & Corn Pie
By Kris Giovanini Breakfast & Brunch, Entrees, Vegetables & Sides
June 29, 2016
A sensational, savory summer pie that can be eaten at room temperature, cold or warm.
Ingredients
Crust
¾ cup AP white flour or whole wheat pastry flour
¾ cup yellow cornmeal (do not use polenta as it is too coarse)
3 oz. vegan cream cheese, softened (we use Tofutti brand)
Filling
1 large onion finely chopped (about 1¼ cups)
Corn from 4 ears (almost 2 cups)
Topping
Directions
Crust
Mix the flour and cornmeal together
Add the vegan cream cheese and butter and mix with a fork until the mixture is pea size
Add the water, 1 Tablespoon at a time (you may not need to use all 3 tablespoons!) to bring the dough together
Transfer the dough to a floured surface and roll out to fit pie plate, adding additional flour as needed.
Transfer the dough to the pie plate and gently press down.
Prebake the crust in a 350 degree preheated oven for 10 minutes
Remove the crust from the oven and set aside
Filling
Sauté onion in olive oil until soft
Add fresh corn kernels and minced garlic and sauté stirring occasionally for 3 to 5 minutes more
Spoon the onion/corn mixture into partially baked crust and distribute evenly
Spread the sliced heirloom tomatoes evenly over the corn/onion mixture, partially overlapping slices
Topping
In a small bowl mix together the vegan mayo and nutritional yeast
Spoon the mayo/nooch mixture over tomatoes and gently spread to cover top of pie
Baking
Bake in preheated 350 degree oven for 25 to 30 minutes. Check frequently after 25 minutes to ensure the pie does not burn.
Let rest for at least 10 minutes before cutting
This recipe is from Chef Deb Rogers. The pie is perfect for lunch and brunch or enjoy it, as we did for dinner, with a salad and grilled portabella mushroom! YUM!
It can be served at room temperature, cold or warm. For the best flavor please use only ripe heirloom tomatoes and fresh corn from the cob. Thanks for sharing Chef Deb!
In this sentence there is a spelling error.
“¾ cup yellow cornmeal (do not use polenta as it is too course , “course” should be “coarse”!!!
Thanks Kamini for taking the time to bring this to our attention. All the best 🙂