Name: Tomato and Corn Pie
Cook time: 40 min
Total time: 2 hr
Yield: Makes 6 (light lunch or brunch) servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 3/4 teaspoons salt, divided; 3/4 stick 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, peeled and sliced crosswise 1/4 inch thick, divided; 1 1/2 cups corn (from about 3 ears), coarsely puréed in a food processor, divided; 2 tablespoons finely chopped basil, divided; 1 tablespoon finely chopped chives, divided; 1/4 teaspoon black pepper, divided; 7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided; Equipment: a 9-inch glass pie plate

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Photo by Romulo Yanes

What's integral here is a very thin biscuit crust instead of one made of pastry dough. The inspiration is twofold: the tomato pie brought to us in August 1992 by the late novelist and food writer Laurie Colwin and James Beard's recipe for a quiche-like tomato cheese pie, which appeared in his American Cookery (1972). It's fun to imagine inviting the pair of them for lunch and serving this, along with a crunchy green salad and a big, beautiful glass pitcher of iced tea.

Cooks' note:

Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.

Recipe notes

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