Tomato-Corn Pie

Name: Tomato-Corn Pie
Ingredients: Crust; 3/4 cup whole-wheat pastry flour (see Note); 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/3 cup extra-virgin olive oil; 5 tablespoons cold water; Filling; 3 large eggs; 1 cup low-fat milk; 1/2 cup shredded sharp Cheddar cheese, divided; 2 medium tomatoes, sliced; 1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen; 1 tablespoon chopped fresh thyme or 1 teaspoon dried; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground pepper

16 ingredients

1 steps

Ingredients

Crust
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water
Filling
3 large eggs
1 cup low-fat milk
1/2 cup shredded sharp Cheddar cheese, divided
2 medium tomatoes, sliced
1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper

Directions

1

{"0":"1.\tTo prepare crust: Combine whole-wheat flour, all-purpose flour, 1\/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.","1":"2.\tPreheat oven to 400\u00b0F.","2":"3.\tRoll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.","3":"4.\tTo prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1\/4 teaspoon each salt and pepper and the remaining 1\/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1\/4 teaspoon salt. Pour the egg mixture over the top.","4":"5.\tBake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.","6":"Tips & Notes","7":"Ingredient note: Look for whole-wheat pastry flour in large supermarkets and natural-foods stores. Store it in the freezer.","8":"To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife."}