TOMATO AND CORN CUSTARD PIE
Provided by Food Network Kitchen
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- 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.
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Ijlan Khan
[email protected]I can't wait to make this pie again!
Ssekiranda Vincent
[email protected]This is the best tomato and corn custard pie I've ever had!
Sharon Stanley
[email protected]I've made this pie several times, and it's always a hit.
Chicken Choy
[email protected]This pie is so easy to make, and it's always a crowd-pleaser.
Tony Mendez
[email protected]I'm not sure what I did wrong, but my pie turned out really runny.
Qudrat Quraishe
[email protected]The pie crust was a little soggy, but the filling was delicious.
Nayebare Mackline
[email protected]This is a great recipe for using up leftover tomatoes and corn.
Valerie Juarez
[email protected]I made this pie for my vegetarian friends, and they loved it.
jesse rubio
[email protected]This pie was a little bland for my taste. I think it needed more seasoning.
Melody Jonah
[email protected]I used fresh tomatoes and corn from my garden, and the pie was even better.
XxcutiepieXx gacha life club
[email protected]This pie is perfect for a summer picnic or barbecue.
chAbdullah 565
[email protected]I'm not a huge fan of corn, but I thought this pie was delicious. The tomatoes and cheese really balanced out the flavor.
Deepika Chaudhary
[email protected]The pie was a little too sweet for my taste, but my kids loved it.
Sialkoti_ King
[email protected]This was my first time making a custard pie, and it was surprisingly easy. The instructions were clear and concise.
Eva Mimilove
[email protected]Followed the recipe exactly and it turned out amazing! The corn and tomatoes added a nice sweetness to the pie.
Devin Shook
[email protected]This tomato and corn custard pie was a hit at my summer potluck! The flavors were perfectly balanced, and the texture was creamy and fluffy.