| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 35 min |
| Inactive: | 30 min |
| Cook: | 1 hr 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 round refrigerated pie dough (half of a 14-ounce package)
- 2 beefsteak tomatoes (about 12 ounces)
- Kosher salt
- 2 tablespoons unsalted butter
- 2 ears of corn, kernels cut off (1 to 1 1/2 cups)
- 1 cup heavy cream
- 3 large eggs, lightly beaten
- 6 scallions, chopped
- 1 cup grated sharp cheddar cheese (about 4 ounces)
- Freshly ground black pepper
- 1/2 cup panko breadcrumbs
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon paprika
- Pinch of cayenne pepper
Instructions
- Position racks in the middle and upper third of the oven and preheat to 350 degrees F. Line a 9-inch pie plate with the dough, crimping the edge with your fingers. Poke the bottom of the crust all over with a fork. Line with foil and fill with pie weights or dried beans. Bake on the middle rack until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, about 10 more minutes.
- Meanwhile, core the tomatoes and cut into 1/2-inch wedges; toss with 1 1/2 teaspoons salt. Spread the tomatoes in a single layer on paper towels to drain until ready to use.
- Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the corn and cook, stirring occasionally, until tender, about 5 minutes. Transfer 1/2 cup of the corn to a large bowl.
- Add the heavy cream to the saucepan with the remaining corn and bring to a simmer. Carefully transfer the mixture to a blender and puree until smooth; transfer to the bowl with the corn. Whisk in the eggs, half each of the scallions and cheese, and a few grinds of black pepper; pour into the crust. Bake on the middle rack until the custard is just set, 35 to 40 minutes. Remove from the oven and increase the temperature to 400 degrees F.
- Mix the remaining scallions and cheese, the panko, thyme, paprika, cayenne and 1/4 teaspoon each salt and black pepper in a bowl. Sprinkle 1/4 cup of the mixture on top of the pie. Pat the tomato wedges with paper towels to absorb the excess moisture, then coat with the remaining panko mixture and arrange on top of the tart. Sprinkle any remaining panko on top; dot with the remaining 1 tablespoon butter. Return to the oven on the upper rack and bake until the top is golden, about 15 minutes. Let cool 30 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 266 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 133 mg |
| Sodium | 354 mg |
Reviews
Once the corn on the cob and tomatoes start appearing in the farmers market, I cannot wait to make this pie. It’s worth the time and effort and I don’t stray from the recipe. This is my 4th year making it and it’s always a hit with the family. 5 Stars!
This is a delicious recipe that will now be in my regular rotation during the summer! The only adjustment I made was to ditch the crust- I baked the custard and tomatoes in a 9×9 glass pan, and it came out perfect! The only adjustment I will make next time is slightly reduce the amount of salt on the tomatoes. I have made several tomato pies that have turned out soggy or watery- this is the first one that really held up. The paper towel method works much better than just putting the tomatoes in a colander. I didn’t find it too time consuming (I did ditch the pie crust, though), but I would pair this with a simple protein or do as I did and let it be a meal all on its own.
Excellent recipe! Based on comments, I made sure I took my time to execute each step properly. I also made sure that the corn custard was adequately seasoned to taste. Instead of salt, I added Parmesan along with the portion of cheddar to the topping. To prevent my crust from burning, I used a silicone pie shield. This is definitely a dish to impress company!.
A perfect summer dish! But 4 stars instead of 5 because it is a bit of a hassle to make — easy, but multiple steps and kind of an ordeal. But still really delicious. Like one reviewer said, I was constantly chopping or grating or cooking or blending something, so don’t know where only 35 minutes of prep time came from. I used a Pillsbury crust. I don’t have the pie weights, but I looked up substitutes and found I could use rice instead. Maybe I didn’t put enough in ? because my crust shrank (still buttery and flaky, though). Also cut back on the scallions, only because I’m not a big fan. Even with all the hassle, it is super tasty.
This recipe calls for crust baking 3xs for total of 80 minutes! Why has no one commented on this? I am making it now so no review yet!
Very good! I could see serving this as a savory brunch option, as well.
Superb-with these changes! Basil instead of thyme..applewood smoked bacon crisp and crumbled into pie, Pillsbury refrigerated pie crust, and protect the crust from over-browning! I also sprinkled garlic powder onto the crust before baking! Wonderful! I used heirloom tomatoes not beefsteaks.
Delicious!! I made a few minor adjustments because I didn’t have all the ingredients and it came out great!!
This was great! The custard was light and sweet and a nice complement to the tomato and panko topping. My hubs ate 3 pieces for dinner. Will definitely make again. Next time, I might add some bacon to the corn custard.
The only ingredient modification I made was to use half the amount of thyme. I would consider leaving it out altogether next time, as it was on the verge of being overpowering even with half the amount.
I used a Pillsbury refrigerated crust and New Zealand sharp cheddar from Trader Joe’s.
I found that after the initial 20 minutes of baking, I needed to protect the exposed crust from burning by covering the edge with a ring of aluminum foil. It was a little cumbersome, but worth it to not have a burnt crust.
In terms of active time, I was pretty much on my feet chopping or tending to other parts of the recipe for a full hour+. I’m guessing the 35 minute active time in the recipe assumes everything is chopped, corn off the cob, cheese grated, etc., ahead of time.