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Tomato Cheese Corn Pie

Western.Chefs's picture
Ingredients
  Flaky pastry 1 (1 Packet)
For filling
  Butter/Margarine 2 Tablespoon
  Yellow onion 1 Large, peeled and sliced thin
  Grated sharp cheddar cheese 2 Cup (32 tbs)
  Ripe firm tomatoes 2 Medium, peeled and sliced 1/2 inch thick
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cream style corn 1 Pound (1 Can)
Directions

GETTING READY
1. Preheat oven to 425° F.
2. On a lightly flour work surface, roll out pastry to a 9 ½ inch circle.
3. Cut 3 V-shaped slits or decorative holes near the center.
4. Cover pastry with cloth and chill in the refrigerator for 15 minutes.

MAKING
5. In a skillet, melt butter
6. Add onions and sauté for 5-8 minutes until golden. Set aside.
7. In a 9 inch pie pan, cover the bottom with 1/2 cup cheese
8. Arrange the tomato slices over the cheese.
9. Sprinkle salt and pepper, and scatter the golden fried onions.
10. Top with corn and finish with a layer or cheese.
11. Brush rim of pan lightly with cold water.
12. Carefully roll pastry over the rolling pin and place on the pie dish, unrolling and smoothening at the rim and pinching to give a neat finish
13. Brush pastry with milk if you like.
14. Bake in the preheated oven for 25 minutes until pastry is golden.
15. Remove and rest for 5 minutes

SERVING
16. Cut into wedges and serve warm with a sauce if you like

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Tomato
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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