I get that some people simply can't wait for the last minute of Labor Day to end so that they can unofficially welcome fall by breaking out their Ugg boots, sweaters and pumpkin-spice everything. But I'm the kind of gal who likes to squeeze out every last bit of summer that she can, including making the most of produce especially when it's still tomato season.
One of my favorite ways to utilize tomatoes at the peak of their season is in tomato pie. The Chopping Block's Tomato Pie recipe is one that we've been making since we first opened our doors 23 years ago. It's easy to make, especially if you always happen to have some of our perfect pie dough in your freezer, which I highly recommend.
But when I recently saw Smitten Kitchen's recipe for Tomato Corn Pie, that addition of corn was calling to me, so I wanted to give it a try. I happened to be entertaining friends on my deck that weekend so I decided to take Deb's suggestion of transforming it from a traditional pie into a slab pie to feed a small crowd.
This recipe features an important technique of peeling and de-seeding tomatoes, which is a crucial step whenever making tomato pie, no matter what recipe you use. If you don't remove the excess moisture of tomatoes before baking, you could end up with a soggy mess. So, be sure to take the extra time for this step. I even let the tomatoes drain on a stack of paper towels for a while to remove even more liquid from them.
3 cups all-purpose flour
1 1/2 Tablespoons baking powder
1 teaspoon salt
9 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears)
2 Tablespoons finely chopped basil
1 tablespoon sliced scallions
2 cups grated sharp Cheddar
Salt and pepper
1. Whisk together flour, baking powder and salt in a bowl, then blend in cold butter with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball and wrap in plastic wrap.
2. Let dough rest in fridge for one hour.
3. While dough is resting, cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds.
4. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and gently remove all seeds and juices. Put the tomato slices on a sheet tray lined with paper towels to drain juices even further.
5. Preheat oven to 400°F.
6. Roll out dough on a well-floured counter into a large rectangle to fit in a half sheet tray. Transfer the dough to the parchment-lined tray by wrapping it around your rolling pin and laying it down gently in the pan. Shape an edge to the crust.
7. Whisk together mayonnaise and lemon juice.
8. Arrange the tomatoes on the crust crust and sprinkle with the corn.
9. Pour lemon mayonnaise over filling, and top with basil, scallions and cheese. Sprinkle with salt and pepper.
10. Bake pie until crust is golden and filling is bubbling, about 45 minutes. Serve warm or at room temperature.
My slab pie was a big hit, so I shared the original recipe with my sister who made the traditional version just last night, which looks like this:
Are you ready to savor the last bits of summer by showcasing tomatoes in a dish? Our private Facebook group challenge this week is all about the 'maters. Join, make a tomato dish and share the love in the group.
You can learn how to make a new twist on tomato sauce in our Fall Brunch on the Grill class coming up at Lincoln Square on Saturday, October 3 at 11am. You'll learn to make: