Are we already into fall? Yesterday the temperature climbed up into the 90′s so it still feels like summer around here. Our garden is full of tomatoes ripening on the vine and I can hardly pick them fast enough. So today I’m sharing a savory end-of-summer dish that is easy to make, yet filling and satisfying. Pair it with a nice green salad and you have dinner!
Heirloom Tomato and Corn Pie
from the Tomato Head Restaurant in Knoxville, TN
3 large tomatoes
1/2 cup mayonnaise
2 T. lemon juice
1 16-oz. package frozen corn kernels
1 1/2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
biscuit dough (my current favorite is this recipe from King Arthur)
Preheat oven to 400 degrees. Slice tomatoes into 1/4 inch slices. Place a cooling rack over a cookie sheet, place tomatoes on top of cooling rack, and sprinkle liberally with salt on both sides. Set aside.
Grease a 13×8-inch oval or similar size baking dish. Layer biscuit dough on bottom of baking dish until bottom of dish is completely covered. Bake biscuits in oven for 10-12 minutes. Remove biscuit crust from oven and set aside. Combine mayonnaise with lemon juice. Blot tomatoes dry with paper towel. Place corn over cooked biscuit dough and sprinkle lightly with salt. Pour mayonnaise mixture over corn, spread around with spatula to cover corn completely. Sprinkle mozzarella cheese over the corn and mayonnaise mixture. Overlap tomatoes on top of cheese and sprinkle with parmesan cheese. Bake for 30 minutes. Allow to cool for 5 minutes before serving.