Tomato Pie with Corn and Bacon

Tomatoes. Yum.
Farm-fresh corn. Yum.
Bacon, because isn’t everything better with bacon? Yum.
Wrapped up in an herbed buttermilk biscuit pie crust. Yum.
Late summer’s finest in one dish.
Yeah – you’re welcome.

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Tomato Pie with Corn and Bacon

Adapted from Gourmet, August 2009, and Smitten Kitchen

For the crust:

  • 2 cups (10 ounces) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 3/4 teaspoons salt, divided
  • 2 tablespoons finely chopped basil
  • 1 tablespoon finely chopped chives
  • 3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
  • 3/4 cup whole buttermilk
  • coarse sea salt and freshly ground pepper, to sprinkle on top

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For the filling:

  • 1/3 cup plain Greek yogurt (original calls for mayo, but I lead the mayo haters parade!)
  • zest of one lemon
  • 1 3/4 pounds beefsteak tomatoes (can use romas), peeled if you want (I didn’t bother)
  • 1/2 cup (2 ounces) Parmesan cheese, finely grated
  • 1 1/2 cups corn (from about 3 ears), coarsely chopped/mashed by hand, divided
  • 6-8 slices of cooked bacon
  • 2 tablespoons finely chopped basil, divided
  • 1 tablespoon finely chopped chives, divided
  • kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups coarsely grated sharp Cheddar (6 ounces), divided

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Whisk together flour, baking powder, baking soda, sugar, 3/4 tsp salt, and herbs in a bowl, then blend in cold butter with your fingertips or a pastry blender until it resembles coarse meal. Add buttermilk, stirring until mixture just forms a dough, then gather into a ball.

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Divide dough in half and roll out one piece on a well-floured counter into a 12-inch round (1/8 inch thick). Transfer to a 9-inch pie plate. Pat the dough in with your fingers trim any overhang.

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Preheat oven and baking stone to 400°F with rack in middle of oven. Put the second half of the dough in the fridge until you’re ready to use it. Whisk together the yogurt and lemon zest.

Slice tomatoes crosswise 1/4 inch thick and gently remove seeds and extra juices by placing the slices on a paper-towel lined baking sheet. Sprinkle with salt and let sit and drain for 30 minutes. Then blot tomatoes dry with paper towels.

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Line bottom crust with an even layer of parmesan for extra moisture protection against a “soggy bottom”.

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Arrange half of tomatoes on top of parmesan, overlapping, and sprinkle with half of corn, half of bacon, half of basil, half of chives, salt and pepper to taste, and half of grated cheese. Top with half of lemon yogurt mixture. Repeat layering with remaining tomatoes, corn, bacon, basil, chives, salt, and pepper. Spoon remaining lemon yogurt over filling and sprinkle with remaining cheese.

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Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with 2 teaspoons of melted butter. Sprinkle with coarse sea salt and freshly ground pepper. Bake pie on preheated baking stone until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

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Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.

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