Corn And Tomato Pie Recipe

Name: Corn And Tomato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the no-roll pie crust:; 1 cup all-purpose flour; 1/2 cup cornmeal; 1/2 tsp. salt; 2 Tbsp. cold milk; 1/4 cup vegetable oil (or canola or grapeseed oil); 1/4 cup olive oil; for the corn-tomato filling:; 3 ears corn, kernels removed; 2 large tomatoes, peeled and sliced into 1/2-inch-thick slices; 1 cup grated cheddar cheese; 1 Tbsp. fresh thyme leaves; salt and freshly ground pepper; 1 egg; 1/2 cup heavy cream

Servings: persons

for the no-roll pie crust:
1 cup all-purpose flour
1/2 cup cornmeal
1/2 tsp. salt
2 Tbsp. cold milk
1/4 cup vegetable oil (or canola or grapeseed oil)
1/4 cup olive oil
for the corn-tomato filling:
3 ears corn, kernels removed
2 large tomatoes, peeled and sliced into 1/2-inch-thick slices
1 cup grated cheddar cheese
1 Tbsp. fresh thyme leaves
salt and freshly ground pepper
1 egg
1/2 cup heavy cream

1
Preheat oven to 375 degrees. In a 9-inch pie plate, whisk together flour, cornmeal and salt. Combine milk and oils, and pour into the dry ingredients. Stir with a fork to combine, then use your fingers to work the mixture together until large clumps form and no loose flour remains. Use your fingers to press the crust into place, beginning with the sides and finishing with the bottom; make sure there are no holes or cracks. Bake the pie shell for 10 minutes; remove from oven and let cool.
2
Increase oven temperature to 400 degrees. Scatter 1/3 cup of the grated cheddar in the bottom of the pie shell, lay 1/2 of the tomato slices on top of the cheese, then scatter 1/2 of corn kernels over the tomatoes. Season with salt, pepper and 1/2 of the thyme. Repeat with another layer of cheese and vegetables, ending with cheese on top. In a small bowl, whisk together the egg and cream; pour this mixture gently over the vegetables.
3
Transfer the pie to the preheated oven (lay a sheet of aluminum foil on the rack to catch any drips), and bake until the cheese is melted and the filling is bubbly, 30 to 35 minutes. Let cool for a few minutes to set the filling before serving.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: for the no-roll pie crust:, 1 cup all-purpose flour, 1/2 cup cornmeal, 1/2 tsp. salt, and more.

Yes, Corn And Tomato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn And Tomato Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions