The other day I remembered a sort of free form tomato pie recipe I had tried years ago. Of course moving twice and a few garbage bags and fried computer hardware later, I have no clue where I had seen it or what exactly is in it. I vaguely remember fresh corn in the crust and lots of summer tomatoes.
With that in mind, I set out to use up yet another load of tomatoes from the garden. This summer produced such a blessing in produce that I have had to come up with quite a few new ways to make use of the bounty. Did you know you can freeze cucumbers? Ok they won’t stay all crunchy like, but they are awesome for a winter Ratatouille that way.
After some trial and error (and lots of filled stomachs) I have come up with this awesome freeform Tomato Corn and Basil Galette below, that I think is better and less tricky to make than the original I had tried to conjure up.
should Serves 6 (officially, however be warned, you will develop an heretofore unknown appetite upon taking this out of the oven. I am just saying that because one time, I ate half of it myself…)
raw material 🙂
- 3 lb of mixed color heirloom tomatoes (about 4-6)*, cut into 1/4″ slices
- 2 cups of fresh-cut corn kernels, from 2-3 ears of corn
- 5 tablespoons (about 4 oz) sour cream
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- 1 cup all purpose flour
- 1 cup yellow corn meal
- 4 to 6 tbsp unsalted butter, chilled and cut into small pieces
- 1/2 cup fresh basil leaves, packed, chiffonade (cut into thin strips)
- 1 tbsp fresh oregano, chopped
- about 1/3 cup grated Fontina cheese
- 2 tbsp all purpose flour
- 2 tbsp cornmeal for baking sheet
- freshly ground black pepper
* if you can’t get your hands on heirloom tomatoes, make an effort to at least get red and yellow tomatoes, just tastes and looks that much nicer in Technicolor 😉
- Drain tomato slices, sprinkled with 1/2 tsp salt, on paper towels for 20 minutes. Blot dry
- Preheat oven to 380°F
- Cut kernels off cob by standing corn in a large bowl and using a sharp knife slice the kernels off and into the bowl. Measure out roughly 2 cups of corn, reserve rest for another use (freezing works).
- Place corn, lemon juice, and sour cream in blender bowl and process until smooth.
- Combine cornmeal, flour and 1/2 tsp salt in a large bowl, stir. Then cut in butter using a pastry blender or 2 knives until mixture resembles a coarse meal. Add corn mixture from blender bowl and stir until a soft dough forms. Knead gently until well combined and all the flour is incorporated.
- On a slightly damp work surface, overlap 2 sheets of plastic wrap, place dough on surface, press into a plate sized circle and cover with two more (overlapping) sheets of plastic wrap. Roll covered dough (so it doesn’t stick) into a 12″ circle. Transfer with all the layers of wrap to a large baking sheet and place in the freezer for 10 minutes or until the plastic wrap can be easily removed.
- Line baking sheet with parchment or silicon baking mat and sprinkle with 2 tbsp cornmeal. Remove top layer of plastic wrap and place dough side down on baking sheet. Remove the wrap on top
- Mix a little over half of the basil, cheese and oregano.
- Spread the cheese mixture over the crust until about 1″ from the edge. Sift 1 tbsp flour over the cheese mixture and sprinkle with a little salt.
- Arrange half the tomatoes in one layer over the cheese mixture. Sift remaining flour and salt over tomatoes, then top with remaining tomatoes.
- Fold edges of dough in.
- Bake 35 minutes or until crust is lightly browned. Let stand 10 minutes to cool off, then sprinkle with remaining basil and freshly ground pepper.
Serve warm or at room temperature.
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