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.
- 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
- 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
DirectionsTo prepare crust:
- 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.
- Wrap the dough in plastic and chill in the refrigerator for 15 minutes.
- Preheat oven to 400°F.
- 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).
- 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.
- Meanwhile, fill a medium pot half-way with water. Bring to a boil and cook corn with top off for about 7-10 minutes.
- Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese.
- Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/2 cup cheese.
- Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
- Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.