Well, the power is still on so what better to do than catch up on recipe reading - I'm always looking for great recipes to feature market producers. Tonight I'm sharing one of my favorite recipes - you can only make this recipe in the summer - why - because everything must be fresh - at the height of summer. Oh sure, you can make this recipe with the produce you can buy at a grocery store - but, I'm warning you - it would simply be a waste of time! You need to make this recipe with farmers' market fresh ingredients!
Only the best summer tomatoes will do.
And only the sweetest summer corn will make this recipe a success.
Today's Recipe - Tomato and Corn Biscuit Pie - serving 6 for brunch or a vegetarian lunch / dinner entree. It is summer in one dish!
Tomato and Corn Biscuit Pie
2 cups flour
1 Tablespoon baking powder
3/4 teaspoons salt
6 Tablespoons cold unsalted butter, cut into 1/2 inch pieces
3/4 cup whole milk
1/3 cup mayonnaise
2 Tablespoons fresh lemon juice
2 pounds ripe beefsteak tomatoes, peeled and sliced 1/4 inch thick
1 1/2 cup fresh sweet corn (about 3 ears), coarsely pureed in a food processor
2 Tablespoons chopped fresh basil
1 tablespoon chopped fresh chives
1/4 teaspoon freshly ground black pepper
8 ounces cheese - any good melting cheese will work - pick your favorite from one of our cheese vendors or try it with cheddar.
2 teaspoons melted unsalted butter
Make the biscuit dough: Combine the flour, baking powder, and 3/4 teaspoon of salt. Using a pastry blender, cut in the 6 tablespoons of butter until it resembles a coarse corn meal. Add just enough of the milk to form a dough. Wrap dough in plastic wrap and refrigerate for about 20 minutes while you prep the remaining ingredients.
Whisk together the mayonnaise and lemon juice.
Preheat the oven to 400 degrees. Divide the refrigerated dough in half. On a floured work surface roll out the dough to fit a 9 inch pie plate (glass or ceramic, deep dish). Place the dough on the bottom of the pie plate.
Arrange half of the tomato slices on top of the dough, and top with half of the corn, 1 tablespoon of basil, 1/2 tablespoon of chives; season with salt and pepper. Repeat the same layering. Sprinkle half the cheese over the top, drizzle with the lemon mayonnaise, and top with the remaining cheese. Roll out the remaining dough in a 9 inch circle and use to top the pie. Pinch the edges shut. Cut steam vets into the top of the crust, and brush with the melted butter.
Bake the pie for 30 - 35 minutes, until the biscuit crust is golden brown and the filling is bubbling. Cool slightly on a rack. Serve warm or room temperature.
I guarantee you that this recipe will be a summer favorite!
Hope you're all safe and sound after our visit from Irene!