Roasted Tomato and Corn Pie With Cheddar Crust
- Total Time
- About 2 hours, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 (15-inch) pie
- 2½cups/320 grams all-purpose flour, plus more for dusting
- ½teaspoon kosher salt
- 1cup/225 grams cold unsalted butter (2 sticks), cut into ½-inch cubes
- 8ounces/225 grams shredded Cheddar (about 2 cups)
- ¾cup/180 milliliters ice water, plus more as needed
- 7cups/1 kilogram cherry or grape tomatoes
- 1tablespoon unsalted butter, melted
- 2tablespoons extra-virgin olive oil
- 1teaspoon kosher salt
- ¾teaspoon black pepper, plus more to taste
- 3cups/435 grams fresh (3 to 5 ears), frozen or canned corn kernels
- 1bunch/120 grams scallions, trimmed and sliced into ¼-inch pieces
- 1large egg
- Fresh basil, for serving
For the Cheddar Crust
For the Filling
Preparation
- Step 1
Make the Cheddar crust: In the bowl of a food processor, pulse the flour and salt until well combined. Add the butter and pulse until the mixture resembles a coarse meal. There will be visible pieces of butter, but they should be quite small. (You can also do this in a medium bowl with your fingers or a pastry cutter.) Add the shredded cheese and pulse to combine.
- Step 2
Transfer the mixture to a medium bowl, make a well in the center of the bowl and pour in the ice water. Toss the mixture with your hands to distribute the water throughout the flour. Once the mixture becomes very fine crumbs, knead it a few times until it comes together. If there are portions of the dough that are more hydrated, use your hands to break them up, then incorporate the drier portions of the dough. The dough should not be totally smooth, or overly wet. If needed, add more ice water, 1 tablespoon at a time, until the mixture holds together easily in a ball.
- Step 3
Form the dough into a 1-inch-thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
- Step 4
Make the filling: Heat the oven to 400 degrees with racks in the upper and lower thirds of the oven. On a baking sheet, combine the tomatoes, melted butter and olive oil; season with salt and pepper. Transfer to the top rack of the oven and roast until the tomatoes have become wrinkly, the skins have browned slightly and they've collapsed, 25 to 30 minutes. Cool completely. (You can complete this step in advance and refrigerate for up to 5 days.)
- Step 5
When the tomatoes have cooled completely, gently transfer them to a medium bowl. If they’ve released a lot of liquid, drain the tomatoes in a colander before placing in the bowl. Stir the corn kernels and scallions into the tomatoes; season to taste with salt and pepper.
- Step 6
Line a baking sheet with parchment paper. On a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a round about ¼-inch thick and about 17 inches wide. Roll up the dough onto the rolling pin, wrapping it around the pin, and gently transfer the dough to the prepared baking sheet; unroll. (It will be larger than the baking sheet in the some places; just allow the excess to drape over the edge of the pan.)
- Step 7
Gently transfer the cooled tomato and corn mixture to the center of the dough and spread into an even layer, leaving the outside 2 inches uncovered. Working a little bit at a time, fold the outside edges over the filling, pleating the edges as you work.
- Step 8
In a small bowl, whisk the egg and 1 tablespoon water together to combine. Brush the egg wash around the outside edge of the crust.
- Step 9
Transfer the pie to the lower rack of the oven and bake until the crust is deeply golden brown, 50 minutes to 1 hour.
- Step 10
Let cool at least 15 minutes before serving. Serve directly on the baking sheet, or use the parchment paper to slide it onto a cutting board, then slide the parchment away to slice and serve. Serve warm or at room temperature, and garnish with basil just before serving.
Private Notes
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Cooking Notes
Jane
What temp for the finished crust... 400? It’s 400 for roasting tomatoes but not for the final bake
LM
We’ve made this thrice. Check for doneness at 40 min; 50 min seems to be our sweet spot. Don’t roast fresh corn before adding to the pie, as other reviewers have said. Egg is totally unnecessary. We make a full batch of dough and tuck half of it in the fridge or freezer. 1/2 recipe is more than enough for 2. Straining tomatoes after roasting is a must—the juice/oil/butter mixture is DELICIOUS and we’ve put to use as a base for pasta salad and drizzled over black bean soup.
victoria
This was delicious, especially the crust. It is quite a large pie, however, and the middle wasn’t very crispy. I think next time I will divide the pastry and filling in half and make two smaller tarts to avoid the soggy bottom.
Amy
Delicious! But, we found that the recipe called for way too much ice water. I recommend starting with less water and adding more if needed. We divided the dough to make two pies rather than one. We added sautéed cubed zucchini to one of the pies. I think you could use creativity in adding toppings but the roosted tomatoes are the main event.
Jan
I think it works just fine to add the ice water during the processing step. Not sure why directions have you do that in a separate bowl.
Jenn
So good. A bit of work, but worth it for an impressive, delicious result. Drained the tomatoes after roasting, then reduced the juice into a glaze to drizzle over the finished pie. Served with a chilled pea soup for a vegetarian dinner.
Marilyn
Too much cold water is called for in the final stage of the dough - maybe more like 1/2 or 1/3 cup?
Sue
Time consuming but totally delicious. I did it over 2 days--crust and roasted tomatoes one day, the rest the next. I split the dough, but even half took up most of a cookie sheet. It baked in 40 minutes. I roasted garlic with the tomatoes and spread that on the crust. Also added a bit of goat cheese to the vegetables. I did the full crust, including ice water, in the food processor, and it worked fine. I'm looking forward to the second one, maybe with some added zucchini.
Jackleen
400 degrees is correct for roasting and baking, too. So delicious and rich.
Mary from Terry, MS
I roasted the tomatoes with olive oil, whole garlic cloves, big pinch of red pepper flakes, big sprigs of rosemary, thyme, oregano and some sage leaves from my garden, and stirred the mixture halfway through cooking. The pie was delicious but huge for just the two of us. Next time, I'll save half the pastry and use it to make an apple pie. Apples and cheddar love each other. This is a keeper recipe.
Iris Brest
The crust is wonderful, and freezes perfectly for months. Rolling it out on the parchment and filling it before moving to the baking sheet works well and seems easier to me. Has anyone tried other fillings? I am wondering about adding sauteed mushrooms and onions instead of corn to the tomatoes.
PainterGirl
Loved this galette! I used fresh corn, since it is in season right now and roasted that as well. Otherwise, followed the recipe as is, with no issues. It was huge though, so unless I am making for more than just myself and hubby, I will divide the dough in half next time, make 2 and freeze one. I made the dough for crust and did all the roasting in the morning, assembled and baked later in the day, after work. Definitely will make again. Yum!
sarah
Use the leftover tomato juices to slow-braise long beans (romano, wax, green, etc) while the galette is cooking and omg, you have a side dish (plus protein and no food waste!) that people will fight over as much as the main
SK
Roast the corn first on the grill for more flavor.
Liz
How about just rolling out the dough directly onto the parchment paper and then sliding it, paper included, onto the baking sheet? Much less opportunity for a rolling pin mishap, which would be quite likely in my kitchen. :)
Also known as Tess
Wonderful! I've made this three times in the last 10 days - it is that delicious. We like it with a tablespoon of pesto stirred into the filling before baking. For the last two pies, I followed the great tip to half and seed the tomatoes prior to roasting. This recipe is as summer as cold watermelon and peach ice cream.
Maeve Johnson
I thought the cheese crust when cooked was a nice consistency, and wasn't too chewy. One area of improvement when serving the dish is to let it cool down before you eat it because the tomatoes may burst if its too hot. Also the tomatoes could be substituted with a vegetable like broccoli. When preparing the dough, the recipe called for too much water which caused the dough to come out runny. In my opinion the dough came out better when the food processor wasn't used, but instead a pastry blender
Deb
This recipe was great; my book club gathering gave this gallette high praise. I added one thing to the filling: a small amount of Penzeys fajita seasoning. It tasted a little bland without it.
Mariangela
The best tomato galette/pie/crostata we made all summer! Recipe is perfect if you watch your integration of ice water. I think your cheese & butter will determine how moist the dough becomes. We preferred a very sharp cheddar for ultimate cheese crust flavor but our 3rd try will be with Parmesan. Excellent recipe!
Catherine
Made this with farmers market beefsteak tomatoes instead of cherries and a bag of grated "pizza" cheese that we had in the back of the fridge instead of cheddar. It felt like a lot of cheese when I was making it, but the crust was so delicious. Also there was a ton of it so I made it as a topped pie instead of a galette just for fun. Roasting and straining was the way to go, not at all soggy and the tomato flavor was 10/10.
Delish pie, add less water seed and core tomatos
I’ve made this several times. It is good as is. I find that halving the tomatoes, removing the core and seeds before roasting leads to a less wet pie crust for the finished product. When making the dough, add the water slowly a tablespoon at a time, as I find it’s too much. This should be a standard practice for crust making altogether. Don’t hesitate to make this!
Anouk
Really good! Used premade pastry since I’m not much of a baker, and just put shredded cheddar into the filling. Tastes like summer, and it’s a nice break from the usual pizza. Keeps pretty well in the fridge.
joan
Delicious! I used 2c white flour and 1/2 c rye flour for a great crust.
Sue
Half recipe of the crust did make a nice pie, the second time I made this I added1/4 tsp of cayenne pepper to the crust which definitely improved the flavor. My friends loved it!
DadInReston
Made this twice. First time I used canned corn. It made for a dull flavor — do not recommend. Tonight I used grape tomatoes & corn from the farmers market & the difference was remarkable — so much brighter than before! Following other recommendations, I reduced the juices from the tomatoes. I added a pat of butter, a teaspoon of sugar, and what I first thought was way too much balsamic vinegar — but it worked great! Also, I used 1/2C cold water in the crust. Maybe the best crust ever.
Meg
Super good crust. I subbed a little corn meal for some of the flour, used 1/2 the water, made by hand, no processor needed. Ok filling, too sweet for me. The roasted tomatoes are v tender, but the corn was crunchy, just not an ideal combo. I think I’d like roasted corn/shallot/zucchini or mushrooms & onions better. Definitely worth experimenting with different fillings and different cheeses.
ets_SF
I took others’ advice and used less water in the crust and reduced the excess tomato juice with some butter and hatch Chile flakes to put on top which worked nicely . The one change I might make would be to mix the scallions in when the tomatoes come out of the oven. They were a little undercooked for my liking.
Madeline
Worked great for me! I lowered the oven to 350 to bake because 400 felt like a lot. Got a nice crisp crust at that temp, no soggy bottom. I also added a cooked red onion because I had it on hand. Great recipe for late summer farm shares.
eileeb b27
I’ve made this twice now after having it at my sister’s house and it’s amazing. I made a half recipe since it was just for two people and it was enough for two dinners. It does have a lot of butter and cheese, so it will be for special occasions! It didn’t take as long to bake it, and I did use the egg wash so it browned up beautifully.
Sarah
If the tomatoes actually need to cool “completely” that’ll take a lot more than two hours for the total recipe. It’d be a good idea to put that at the beginning of the recipe so you can roast the tomatoes and let them cool while the dough is chilling.
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