{"id":117322,"date":"2016-04-04T08:23:58","date_gmt":"2016-04-04T06:23:58","guid":{"rendered":"http:\/\/germistoncitynews.co.za\/117322\/amanda-a-mangia-tomato-and-corn-pie\/"},"modified":"2016-04-04T08:23:58","modified_gmt":"2016-04-04T06:23:58","slug":"amanda-a-mangia-tomato-and-corn-pie","status":"publish","type":"post","link":"https:\/\/develop.citizen.co.za\/germiston-city-news\/lifestyle-news\/entertainment-news\/2016\/04\/04\/amanda-a-mangia-tomato-and-corn-pie\/","title":{"rendered":"Amanda A-mangia: Tomato and corn pie"},"content":{"rendered":"

Today is Vitamin C day. Tomatoes are packed with Vitamin C.<\/p>\n

INGREDIENTS<\/h3>\n

CRUST<\/h4>\n

3\/4 cup whole-wheat pastry flour (see Note)<\/p>

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3\/4 cup all-purpose flour<\/p>\n

1\/2 teaspoon salt<\/p>

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1\/2 teaspoon freshly ground pepper<\/p>\n

1\/3 cup extra-virgin olive oil<\/p>\n

5 tablespoons cold water<\/p>\n

FILLING<\/h4>\n

3 large eggs<\/p>\n

1 cup low-fat milk<\/p>\n

1\/2 cup grated sharp Cheddar cheese, divided<\/p>\n

2 medium tomatoes, sliced<\/p>\n

1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen<\/p>\n

1 tablespoon chopped fresh thyme or 1 teaspoon dried<\/p>\n

Salt and freshly ground pepper to taste<\/p>\n

To prepare crust:<\/strong> Combine whole-wheat flour, all-purpose flour, salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.<\/p>\n

Preheat oven to 200\u00b0C.<\/p>\n

Roll the dough into a 30 cm circle on a lightly floured surface. Transfer to a 23 cm pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or baking paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.<\/p>\n

To prepare filling:<\/strong> Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, salt and pepper and the remaining 1\/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with salt. Pour the egg mixture over the top.<\/p>\n

Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.<\/p>\n

TIPS & NOTES<\/h4>\n
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  • Ingredient note:<\/strong> Look for whole-wheat pastry flour in large supermarkets and natural-foods stores. Store it in the freezer.<\/li>\n
  • To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.<\/li>\n<\/ul>\n<\/p>
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