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Savory Summer Heirloom Tomato & Corn Pie

  By Kris Giovanini  , ,

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)

1/3 cup vegan butter

1 to 3 T water

Filling

1½ T olive oil

1 large onion finely chopped (about 1¼ cups)

Corn from 4 ears (almost 2 cups)

2 tsps. minced garlic

Topping

¾ cup vegan mayo (store bought or homemade)

2 tsp. nutritional yeast

2 medium heirloom tomatoes (any color)

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

salt and pepper to taste

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!

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2 comments

  1. Kamini raghavan says:

    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”!!!

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