Tomato and Corn Pie, Italian Style
- 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
- Roll out your dough and place it into a pie pan
- Brush the crust with olive oil
- Sprinkle cracked black pepper all over.
- Prick the crust all over with a fork.
- Layer the bottom with the shredded mozzarella and the asiago, fully covering the bottom, then give it a good sprinkling of grated romano cheese.
- On top of the cheese scatter the caramelized onions all around and the fresh basil
- Place the fresh corn planks all around filling the top.
- Give a quick olive oil drizzle and more romano cheese on top of the corn planks.
- Arrange sliced tomatoes on top, sprinkle with salt, pepper and dried oregano.
- Do a final quick drizzle of olive oil all over.
- Bake in a pre-heated, 375 degree oven until the crust is crispy and a deep golden brown.
- Let it cool down before cutting into it.
- Garnish with more fresh basil.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2016/07/tomato-corn-pie-italian-style.html
3.4.3177