Tomato Corn Pie and a Bohemian Affair

These “pop up” house concerts are very popular right now. Maybe they’ve always been? I seem to be seeing quite a few these days. We were invited to one in Venice this weekend and it was lovely. It was a smallish house that was unassuming from the front but was an absolute burst of color, texture and miss-matched treasures inside. Likewise the back yard/music venue was a menagerie of oddities shoved into trees, random signs, vividly painted walls and Christmas lights. The grass was dead and there were stacks of boxes and items that should have been discarded littering the corners… I felt right at home. The crowd was also right up my alley. An eclectic group of hippies, retired models, famous (or maybe infamous) groupies from the days when that was a “thing” (think Penny Lane in almost famous) and a variety of former misfits who had clearly found their tribe and in it, themselves. These strangers were my people. My boys were the only children there and we were flooded with compliments on their good behavior. They’re used to being at music events and equally used to being around adults who don’t feel obligated to entertain them. The compliments were still very nice to hear! It was pot luck and like a proper swearing mom, I did not come empty handed! I couldn’t decide between savory or sweet. So… I brought both. I made a fantastic cookie which I will share separately. Today’s post will focus on the savory dish, Tomato Corn Pie. The ingredients are simple and the end result tasted like summer! This recipe makes two pies. Don’t halve it, make them both. They WILL be eaten.

You will need the following:

Two pie crusts or shells. You can make these from scratch if you like, but I bought mine pre-made in the tin plate for ease of use and travel.
6 eggs
2 cups half n half
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
3 Tbsp. All purpose flour
A handful of fresh basil leaves, stems removed. About a cup of loose leaves, not packed.
6 Roma or small tomatoes, sliced about 1/4 inch. I used a mix of two varieties from my garden. Neither were Roma but they were small and I think the size was best for this application.
Two ears of corn cooked and kernels removed from the cob. About 1 1/2 cups.
S&P

Directions:

In a 400 degree oven, pre bake your pie shells for about 15 minutes. Be sure to line the crust with parchment paper and use pie weights or dry beans to keep your crust from shrinking in on itself. Remove crusts and reduce temp to 375 and allow crusts to cool.
while the crust is baking, line a baking sheet with paper towels and lay the tomatoes out evenly. Salt liberally and allow the moisture to weep. After about 15 minutes, blot the excess liquid away with more paper towels.
In a medium bowl mix cheeses, a few grinds of black pepper and flour together until combined.
Sprinkle a quarter of the cheese over the bottom of each prepared crust. Next, add a layer of tomato rounds. There should be space between each round. Sprinkle a quarter of the corn and a few basil leaves on and around the tomatoes. Repeat the layers again, ending with a layer of tomato rounds.
In a large bowl, beat together the eggs and half n half. Pour evenly over each filled pie shell and bake in a 375 degree oven if or 45-50 minutes or until nearly set with a slight jiggle.

This pie will be the belle of the ball! I hope you will try it. I also hope that you will venture to the edge and maybe just a bit outside of our comfort zones. Go make friends, be with strangers, roll the dice. It’s better than sitting home after all! Swearing Mom out.

After… Too bad nobody liked it.