The tomato recipe contest was a hotly debated on judging day over at the Hollywood Farmer's Kitchen, but the ultimate winner, this Tomato and Sweet Corn Pie from reader Darlene Buerger in Arizona, is perhaps my favorite of all the recipe contests we've had.
Just like this contest's runner-up, the recipe has a bit of a retro vibe: we don't see so many savory pies around these days, and there are even fewer that feature mayonnaise as a main ingredient. I was skeptical -- but it worked beautifully, with the corn adding texture and very nearly all the flavor coming from the vegetables, with the Parmesan adding just the right touch of something.
The recipe can be amended as you wish: we used puff pastry instead of pie crust, and egg would be a great addition to the filling if you're in the mood for something breakfast-y. Enjoy!
Fresh Tomato and Sweet Corn Pie
2-9inch refrigerated pie crusts
3 large tomatoes, beefsteak or any you prefer
¼ teaspoon salt
4 Tablespoons mayonnaise
2 tablespoons grated parmesan cheese
2 Tablespoons fresh lemon juice
2 teaspoons garlic powder
¼ cup shredded parmesan cheese
½ cup fresh or frozen corn
2 Tablespoons basil, chopped
2 Tablespoons green onion, finely diced
Slice tomatoes about ½ inch thick and place on paper towel. Place another paper towel on top of tomatoes and press lightly to remove moisture. Remove towel and sprinkle tomatoes with salt.
In a small bowl, combine mayonnaise, grated parmesan, lemon juice and garlic powder.
Unroll single pie crust and place in the bottom of a 9 inch pie pan.
Place ½ shredded parmesan in bottom of crust and top with of ½ the corn. Layer ½ of the tomatoes on top of corn and repeat layers. Spread mayonnaise on top of final layer. Sprinkle with basil and green onion.
Unroll final crust and place on top sealing edges. Cut slits in top to allow steam to escape.
Bake 40 minutes at 400 degrees or until top of crust is golden brown. Let it sit for at least a half-hour (or longer, this is great eaten cold as well) and serve.