Tomato and Corn Pie, Italian Style

tomato and corn pie This is one of my favorite meals to make during the peek of summer because finally tomatoes actually taste like they’re suppose to taste, corn on the cob is also available and in abundance and so nice and sweet. This is what summer eating is all about to me.

tomatoes and corn Take these two essential ingredients, combine them into a pie that has caramelized onions, garden fresh basil, shredded asiago, mozzarella and romano cheese and the end result is a summer flavor explosion!

tomato and corn pie I love having big planks of corn throughout the pie, it provides a nice texture and taste with every bite.

tomato and corn pie No need for a pastry crust on top just let the tomatoes shine in all their brilliant glory, any variety will do.

tomato and corn pie

Make this as many times as you can this summer, serve it with a nice green salad. I promise you will be dreaming about this in the dead of winter!

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4.8 from 4 reviews
Tomato and Corn Pie, Italian Style
 
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Ingredients
  • 1 crust pastry dough, I used a good store bought one
  • 2 large onions sliced and then slowly caramelized until deep golden
  • tomatoes slices, any variety, enough to cover the top completely
  • 3 ears of fresh corn on the cob, cooked and cut into planks
  • shredded asiago, mozzarella enough to fully cover the bottom of the crust area
  • romano cheese
  • olive oil
  • dried oregano
  • fresh basil
Instructions
  1. Roll out your dough and place it into a pie pan
  2. Brush the crust with olive oil
  3. Sprinkle cracked black pepper all over.
  4. Prick the crust all over with a fork.
  5. Layer the bottom with the shredded mozzarella and the asiago, fully covering the bottom, then give it a good sprinkling of grated romano cheese.
  6. On top of the cheese scatter the caramelized onions all around and the fresh basil
  7. Place the fresh corn planks all around filling the top.
  8. Give a quick olive oil drizzle and more romano cheese on top of the corn planks.
  9. Arrange sliced tomatoes on top, sprinkle with salt, pepper and dried oregano.
  10. Do a final quick drizzle of olive oil all over.
  11. Bake in a pre-heated, 375 degree oven until the crust is crispy and a deep golden brown.
  12. Let it cool down before cutting into it.
  13. Garnish with more fresh basil.

 

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Comments

  1. Janeen Manzo Mauldin says:

    This looks wonderful. A must fix today!

  2. Guess what I’m making as soon as I get back. Can’t wait to try this Marie.

  3. That’s just beautiful!

  4. Carol (LaBanco) Szafalowicz says:

    This looks so yummy. Never thought of putting tomatoes with sweet corn! And caramelized onions……I could taste it
    with my eyes. Got to give this a try when my tomatoes are ready. Another great recipe. Thank you Marie.
    Hope you are enjoying your summer, it’s going fast!

  5. What a gorgeous dish!! I’d love to have that for a Sunday brunch — for that matter any time. You are so right. Tomatoes just don’t taste like tomatoes until summer. Do you have any left over????? Have a great weekend.

  6. Beautiful! I love summer and getting to cook with so many wonderful veggies. Your pie sounds wonderful!!

  7. Tomatoes should be coming in this week! I am very excited to make a tomato pie (it’s the little things in life that get me excited!).

  8. This looks absolutely wonderful, Marie! I’ve bookmarked it for a dinner in the very near future. I love the fact that this dish really captures the Italian culinary spirit using a very un-Italian ingredient… You probably know that many Italians consider corn on the cob unfit for human consumption. (Too bad for them, since fresh corn in season is delicious!)

  9. Made this yesterday for a special bday party. Beautiful and delicious! Received many compliments. Great, easy recipe.

  10. Hi there Marie – I love this. So fresh and summery. I love midwest corn too. It’s not the same in California. Or maybe it’s just my nostalgic memories…
    Hope you are having a wonderful summer.
    Your friend,
    LL

  11. I made this and brought it to work yesterday. It was FABULOUS!!!! I can’t wait to make it again! My only tip is to over-fill it since the ingredients shrink when you bake it. More onions, cheese, tomatoes, corn… You can’t go wrong!!!!

  12. Michelle Torres says:

    I’ve got this in the oven now – can’t wait to try it!