by MSCK - Liam
Photo by MSCK - Liam
MSCK - Liam's Notes:
Expand2 cups all purpose flour Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
6 ounces unsalted butter Ask a question about this ingredient
2 pounds heirloom tomatoes Ask a question about this ingredient
1 1/2 cup corn Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
3/4 cups olive oil Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
1 teaspoon dijon mustard Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
2 tablespoons fresh chopped basil Ask a question about this ingredient
1 teaspoon fresh chopped cheese Ask a question about this ingredient
1/4 teaspoon black pepper Ask a question about this ingredient
1 cup grated cheddar cheese Ask a question about this ingredient
Whisk together flour, salt, and baking soda in a large bowl.
Ask a question about this stepCut butter into 1 inch cubes and add to flour mixture, combining with your fingers to make a coarse meal.
Ask a question about this stepGradually add whole milk to flour mixture, turning over with hands, until it is well mixed.
Ask a question about this stepForm a large ball with the dough, and then separate out into two halves.
Ask a question about this stepPlace one half on a sheet of wax paper. Cover with another sheet of wax paper, and roll out into 12 inch circle. Repeat with other half and set aside.
Ask a question about this stepLightly oil a 9 inch pie dish, and add one of the dough circles to the bottom of it.
Ask a question about this stepWash, blanch, and peel the skin from the tomatoes. Slice tomatoes to desired thickness and place as first layer in the pie.
Ask a question about this stepShuck the corn and cut corn off of the cob. Put the corn in a bowl, and set a bowl of water next to it. Dip your hand in the bowl of water, then run it through the corn to remove the silk (it will stick to your hand). Repeat as necessary to remove as much corn silk as possible. Add half of the corn to the pie over the tomatoes.
Ask a question about this stepAdd half of the fresh basil and half of the chives.
Ask a question about this stepRepeat layer of tomatoes, corn, and herbs. Season with salt and pepper to taste.
Ask a question about this stepAdd half of the cheddar cheese.
Ask a question about this stepMake the mayonnaise: to do this, whisk the egg yolk, mustard, and 1 tsp lemon juice together in a bowl. Then, very slowly and gradually drizzle the 3/4 cup olive oil into the bowl, while whisking, to create a good emulsion. Once you start getting the correct texture, you can add the oil slightly faster. When all the oil is added, whisk in the remaining 2 tbsp of lemon juice.
Ask a question about this stepPour mayonnaise over top of the pie, spread evenly.
Ask a question about this stepAdd second half of cheddar cheese.
Ask a question about this stepTake second dough circle and place over top of the pie. Make 4 vents in the top of the dough, and brush with melted butter.
Ask a question about this stepBake in the oven at 400 F for 30-35 minutes, or until golden brown. Allow to rest for 5-10 minutes.
Ask a question about this stepEnjoy as a side, an appetizer, a vegetarian main course, or however you so desire.
Ask a question about this stepI know that this is as delicious as it looks. Did you change much from the Gourmet recipe?
Stephanie is the Head Recipe Tester of Food52.
this sounds delicious. when I first saw the recipe/picture, my brain envisioned a cornbread topping and no bottom crust... kind of a cobbler. Don't you just love to play with your food?