Recipe Box, Summer Corn, Zucchini & Tomato Pie

the Painted Apron

2 years ago

One of my favorite parts of Summer is the fresh produce

Sweet corn, juicy tomatoes, and of course zucchini…

and I just have to make a tomato pie or two

Recently I had a special helper in the kitchen

CC loves to cook and she jumped right in

even though she’s never had a tomato pie

We assembled all the ingredients and she got started

by placing the pie dough round

into a deep pie dish

Next spread bottom of crust* with Alfredo sauce

then dot it with pesto sauce

*if you want a crispier crust, pre-bake it before this step

Then spread the pesto out into a thin layer with the back of a spoon

CC was very good at this!

Slice the tomatoes and set them on paper towels to drain

While the tomatoes drain,

put the corn and zucchini into a skillet,

drizzle them with a little olive oil

and season with salt and pepper

Cook over medium heat, stirring occasionally,

until zucchini slices are tender

Place sauteed corn and zucchini into pie dish on top of sauce

Top with grated Manchego

Manchego has sort of a umami flavor,

you can’t really describe it, you just know it tastes good…

but you could use Gruyère, Fontina, Jack

or whatever white cheese you like

Pat tomatoes dry and place them on top of the grated cheese

Sprinkle the top with Parmesan

You can bake it now,

or cover and refrigerate for baking later

Bake at 350 degrees for 30-45 minutes until crust is golden

Let pie sit for 5-10 minutes to set before slicing

I forgot to sprinkle it with basil 😬

I had all 4 grands here and it was a wild & crazy day!

Summer Corn, Tomato, & Zucchini Pie

Fresh summer corn, tomatoes and zucchini are paired with tasty sauces and cheeses for a lovely vegetable pie. Serve it for brunch, lunch or dinner!

Course Brunch, Main Course

Cuisine American

Keyword 1 dish meal, corn, zucchini and tomato pie, sausage and vegetable pie, summer casserole, Tomato Pie

Prep Time 20

Cook Time 40

Equipment

1 deep pie pan

Ingredients

3 ears corn, cooked and kernels cut off cobs
2 ripe summer tomatoes
1 medium zucchini, sliced
1/2 cup Alfredo sauce
1/4 cup pesto sauce
6 oz. Manchego cheese grated
Olive oil
Salt & pepper
grated Parmesan for topping
fresh basil for garnish

Instructions

Slice tomatoes and set them on paper towels to drain.
Place 1-2 Tbsp olive oil into skillet and add corn, zucchini and salt and pepper to taste. Saute on medium heat until softened, about 5 minutes
Put pie crust dough round into pie dish*. Crimp edges and spread bottom with Alfredo sauce. Top with a layer of pesto.
Add sauteed corn and zucchini. Top with grated Gruyere, then sliced tomatoes. Sprinkle pie with Parmesan.
Pie can be refrigerated at this point for baking later if desired.
Bake at 350 degrees for 35-45 minutes until dough is golden. Let sit 5-10 minutes before cutting into wedges. Garnish with fresh basil