Tomato Corn Pie

What's summer all about? Well if you ask us, it's those great fresh vegetables. They're everywhere you look; farmer's markets, neighborhood gardens, your grocer—and you've got to make the most of them while you can. Cause in a few months they'll all be gone and then you'll be back to winter squash and potatoes. This is a great recipe that involves two of our favorites—corn and tomatoes. Then you add a little egg and cheese and you've got quite the delight. We tried whole wheat pastry flour in our Jamaican beef patties a while back and weren't too impressed. It turned out a bit dry. Well, since we had this bag of expensive pastry flour we figured we'd give it another go. This time, it worked, yay! We made this with a peach custard pie, which made for quite a healthy dinner. It would be great for a brunch too, but it takes about 2 hours, so plan ahead. It's mainly baking time though—it is pretty easy and quick to throw together. Modified from Eating Well.

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 fat-free milk
• 1 cup shredded sharp Cheddar cheese, divided
• 2 medium tomatoes, sliced
• 1 cup fresh corn kernels - about 1 large ear (you can use frozen if you want)
  
• 1 teaspoon dried thyme
  
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper

Directions

To prepare crust:

1. 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.
2. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.
3. Preheat oven to 400°F.
4. Roll the dough into a 12-inch circle onto a piece of parchment paper. Transfer upside-down to a 9-inch pie pan and press into the bottom and up the sides. Remove and save parchment paper. Pinch together edges in a pretty pattern. Line the dough with the saved parchment paper and fill evenly with pie weights, dry beans or dry rice (we used rice).
   
5. 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.
6. Meanwhile, fill a medium pot half-way with water. Bring to a boil and cook corn with top off for about 7-10 minutes.
   

To prepare filling:

1. Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese.
   
2. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/2 cup cheese.
   
3. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
4. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.