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Epicurious
Gourmet

Tomato and Corn Pie

By Maggie Ruggiero

4.5

(25)

Image may contain Food Bread and Cornbread
Photo by Romulo Yanes

What's integral here is a very thin biscuit crust instead of one made of pastry dough. The inspiration is twofold: the tomato pie brought to us in August 1992 by the late novelist and food writer Laurie Colwin and James Beard's recipe for a quiche-like tomato cheese pie, which appeared in his American Cookery (1972). It's fun to imagine inviting the pair of them for lunch and serving this, along with a crunchy green salad and a big, beautiful glass pitcher of iced tea.

Cooks' note:

Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.

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