Tomato Pie

Tomatoes are in season, and we’ve got more than we know what to do with. There’s only one solution: tomato pie. We’re filling it with local tomatoes, corn and cheddar because that’s what you do when you live in the south. Make it once, and you’ll be hooked. Just don’t say we didn’t warn you. 

Here’s what you need:

1 Swamp Bakery pie crust (leave refrigerated until ready to use)

1/3 cup Swamp Kitchen mayonnaise mixed with 1 tablespoon lemon juice
1 3/4 pounds heirloom tomatoes (we’ve got local ones from JBo, Sandy Flat and Tryon Mountain!)
1 1/2 cups Silver Queen corn from Thicketty Mountain (from about 3 ears), divided in half
2 tablespoons finely chopped Tyger River basil or dill, divided
1 tablespoon finely chopped chives, divided
1 3/4 cups coarsely grated Ashe County cheddar, divided

Preheat oven to 400 degrees.

First things first: peel your tomatoes. Cut an X in bottom of each tomato and blanch in a large pot of boiling water for 10 seconds. With a slotted spoon, immediately transfer to an ice bath. Peel the tomatoes with your hands, then slice crosswise 1/4 inch thick. Using a spoon, remove the seeds then layer your tomato slices on a paper towel, sprinkle with salt and let sit for 30 minutes. Blot with a paper towel to remove excess juices. Arrange half the tomatoes in the pie shell (overlapping) and sprinkle with half the corn, one tablespoon dill or basil, 1/2 tablespoon chives, generous pinch of salt, a pinch of pepper and one cup of the grated cheese. Repeat layering with remaining tomatoes, corn, basil/dill, chives, salt, and pepper. Pour the mayonnaise mixture over the filling and sprinkle with remaining cheese.

Bake for 30-35 minutes until the filling is bubbly and cheese is slightly brown.

*keep an eye on your pie! If the crust is browning too quickly cover the rim with foil.

Recipe adapted from Smitten Kitchen originally from Gourmet Magazine 2009