Heirloom Tomato and Corn Pie with Buttermilk Black Pepper Crust
So with a show of hands, how many people think this is weird? That many, huh? Tomato pie is a very southern dish and I decided to tweak it a bit to make it more me. You know. We talk about that a lot. How to make a recipe fit your family. You see I love tomatoes and I’ve been eating tomato sandwiches (which is also a very southern thing) for as long as I can remember. Do other parts of the country eat tomato sandwiches? Tomatoes on soft white bread with mayo and salt…love, love love. I wanted to give the traditional southern tomato pie a little twist so I added corn because I love it and I used Asiago Fresca because I also really love that and changed up the pie crust. This Heirloom Tomato and Corn Pie with Buttermilk Black Pepper Crust was just what I wanted.
Recently I made this Heirloom Tomato and Burrata Salad with Basil Chili Oil and Aged Balsamic Reduction and had some tomatoes left over to use. Look at these beautiful tomatoes!
It doesn’t take many tomatoes but you do have to make sure you get the water out of them or your crust will be soggy. Let’s talk about that crust. I made this pie crust with black pepper and buttermilk, I like it! Most recipes call for shortening or lard and butter. I DO NOT like using shortening so I make an all butter pie crust however, it’s more difficult to work with and doesn’t hold it’s shape as well so you don’t get as pretty a finished look. It’s super flakey though and that’s what’s important to me. If you don’t mind shortening then by all means! It’s just not for me. Did you see the teaser on Instagram of my buttermilk black pepper pie crust? Take a look…and follow me while you’re at it?
What else is in it besides tomatoes and asiago? Basil of course. You couldn’t make a tomato pie and not use basil. They go together like cake and ice cream. Or peanut butter and jelly. Or olives and blue cheese! (I eat olive sandwiches, too) Yum.
After the layer of tomatoes and corn there’s a layer of mayo mixed with green onions, the cheese, some celery seed and lemon zest to give it some nice flavors. Then it’s topped with more tomatoes and crushed Ritz crackers with butter and parmesan. It bakes to a golden brown. What’s not to love? I even thought about adding Cajun seasoning to it. That’s a suggestion.
Note: This pie crust recipe makes two crusts. I half it and freeze the second one if I’m not using it immediately. I don’t add the black pepper until I’m rolling it out so don’t worry.
If you’re southern or like southern people or want to be southern, or like tomatoes or like pie, you should make this one. It’s pretty cool.
- 2 1/2 cups all-purposed flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 sticks super cold butter cut into small cubes
- 1 cup buttermilk
- 1 teaspoon black pepper
- 3 large heirloom tomatoes, sliced 1/4 inch thick
- 1/2 teaspoon salt plus more to taste
- 1 cup fresh or frozen corn cut from the cob
- 1 cup asiago fresco, shredded
- 3/4 cup mayonnaise
- 1 tablespoon chopped green onion
- Zest from 1 lemon and juice from half
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground black pepper
- 3 tablespoons chopped fresh basil
- 1 sleeve Ritz crackers, crushed
- 1/2 stick butter, melted
- 1/2 cup freshly grated parmesan cheese
- salt and pepper to taste
- Pour buttermilk into a measuring cup and add ice cubes. Set aside.
- In a large bowl combine flour, salt and sugar.
- Add butter and cut in with a pastry cutter until it resembles small peas.
- Pour 1/2 a cup of cold buttermilk (excluding ice cubes) into your flour mixture and mix with a rubber spatula until a rough dough begins to form adding more liquid as needed 1 teaspoon at a time.
- Once the dough begins to come together, remove the spatula and using your hands kneed the clumps of dough gently into a ball.
- Divide the dough into 2 balls and and form into flat disks.
- Wrap tightly with plastic wrap and refrigerate for 1 hour or over night.
- Unwrap one of the disks and sprinkle liberally with freshly cracked black pepper on both sides.
- Roll out onto a floured work surface making an 11 inch circle.
- Pierce the bottom several times with a fork.
- Transfer to a 9 inch pie plate or tin, crimp or flute the edges and refrigerate for 30 minutes to an hour.
- Cover with parchment and fill with pie weights and bake for 10 minutes at 400.
- Remove pie weights and parchment and continue baking for another 10 minutes. Cover edges with foil if they begin to brown too much.
- Let cool.
- Place tomato slices on several sheets of paper towels in a single layer.
- Sprinkle with salt and let sit for 30 minutes and press lightly on the tops with a paper towel to remove as much water as possible.
- Mix together mayonnaise, asiago, green onion, lemon juice and zest and celery seed and black pepper. Set aside.
- Pre-heat the oven to 350.
- In the bottom of your cooled pie crust place a layer of sliced tomatoes.
- Cover with half the mayo mixture.
- sprinkle corn on top in an even layer and spread the remaining mayo mixture on top.
- Arrange a layer of tomato on top.
- Cover with crushed Ritz cracker and parmesan.
- Drizzle butter all over the top and bake for 30 minutes.
- Salt and pepper to taste. Serve.