Tomato and Corn Pie
Photo © Deb Perelman
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 3/4 teaspoons salt, divided
- 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 milk
- 1/3 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 3/4 pounds beefsteak tomatoes
- 2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
- 1 tablespoon finely chopped chives, divided
- 1/4 teaspoon black pepper, divided
- 7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided
- This recipe is vegetarian
- Produce
- Basil (2 tablespoons)
- Beefsteak tomatoes (1 3/4 pounds)
- Chives (1 tablespoon)
- Condiments
- Mayonnaise (1/3 cup)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (1 tablespoon)
- Black pepper (1/4 teaspoon)
- Salt (1 3/4 teaspoons)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Dairy
- 7ounces coarsely grated sharp cheddar, sharp (1 3/4 cups)
- Butter, unsalted (3/4 stick)
- Whole milk (3/4 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 27, 2009 (3 years ago).
98 people saved this recipe.
