ROASTED TOMATO AND CORN PIE WITH CHEDDAR CRUST
In this large-scale galette, cherry tomatoes, fresh corn and scallions are wrapped in a flaky Cheddar crust. The extra step of roasting the tomatoes first yields a pie that's on the just-right side of juicy. Make sure you bake it long enough, and don't be afraid to let the crust get deeply golden brown and allow the base to cook through. A good way to test for doneness is to gently shake the baking sheet: A crust that's not fully baked will stay in place on the baking sheet, whereas a well-baked crust will easily slide from one end to the other. Feel free to substitute another kind of grated cheese for the Cheddar; Gruyère, Monterey jack and Parmesan are all delicious options.
Provided by Erin Jeanne McDowell
Categories dinner, pies and tarts, vegetables, main course
Time 2h
Yield 1 (15-inch) pie
Number Of Ingredients 14
Steps:
- Make the Cheddar crust: In the bowl of a food processor, pulse the flour and salt until well combined. Add the butter and pulse until the mixture resembles a coarse meal. There will be visible pieces of butter, but they should be quite small. (You can also do this in a medium bowl with your fingers or a pastry cutter.) Add the shredded cheese and pulse to combine.
- Transfer the mixture to a medium bowl, make a well in the center of the bowl and pour in the ice water. Toss the mixture with your hands to distribute the water throughout the flour. Once the mixture becomes very fine crumbs, knead it a few times until it comes together. If there are portions of the dough that are more hydrated, use your hands to break them up, then incorporate the drier portions of the dough. The dough should not be totally smooth, or overly wet. If needed, add more ice water, 1 tablespoon at a time, until the mixture holds together easily in a ball.
- Form the dough into a 1-inch-thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
- Make the filling: Heat the oven to 400 degrees with racks in the upper and lower thirds of the oven. On a baking sheet, combine the tomatoes, melted butter and olive oil; season with salt and pepper. Transfer to the top rack of the oven and roast until the tomatoes have become wrinkly, the skins have browned slightly and they've collapsed, 25 to 30 minutes. Cool completely. (You can complete this step in advance and refrigerate for up to 5 days.)
- When the tomatoes have cooled completely, gently transfer them to a medium bowl. If they've released a lot of liquid, drain the tomatoes in a colander before placing in the bowl. Stir the corn kernels and scallions into the tomatoes; season to taste with salt and pepper.
- Line a baking sheet with parchment paper. On a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a round about 1/4-inch thick and about 17 inches wide. Roll up the dough onto the rolling pin, wrapping it around the pin, and gently transfer the dough to the prepared baking sheet; unroll. (It will be larger than the baking sheet in the some places; just allow the excess to drape over the edge of the pan.)
- Gently transfer the cooled tomato and corn mixture to the center of the dough and spread into an even layer, leaving the outside 2 inches uncovered. Working a little bit at a time, fold the outside edges over the filling, pleating the edges as you work.
- In a small bowl, whisk the egg and 1 tablespoon water together to combine. Brush the egg wash around the outside edge of the crust.
- Transfer the pie to the lower rack of the oven and bake until the crust is deeply golden brown, 50 minutes to 1 hour.
- Let cool at least 15 minutes before serving. Serve directly on the baking sheet, or use the parchment paper to slide it onto a cutting board, then slide the parchment away to slice and serve. Serve warm or at room temperature, and garnish with basil just before serving.
CAPRESE TOMATO BITES
I love the classic combination of tomatoes, mozzarella and basil in these bite-size appetizers. The juicy explosion you get when you pop one into your mouth is the genuine taste of springtime.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain., In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended. , Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture. , Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving.
Nutrition Facts : Calories 18 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 7mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHEESE TORTELLINI WITH TOMATOES AND CORN
Fresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great along with any side dish for a weeknight dinner! -Sally Maloney, Dallas, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a 6-qt. stockpot, cook tortellini according to package directions, adding corn during the last 5 minutes of cooking. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat.
Nutrition Facts : Calories 366 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
SPINACH-CORN BREAD BITES
These savory, tasty appetizers have been very popular when I have served them. The recipe makes a bunch but there are always none left!-Laura Mahaffey, Annapolis, Maryland
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the muffin mix, Parmesan cheese and garlic powder. In another bowl, whisk the eggs, salad dressing and butter; stir into dry ingredients just until moistened. Fold in the spinach, cheddar cheese and onion. , Fill greased miniature muffin cups two-thirds full. Bake at 350° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 54 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 103mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
TOMATO AND CORN CHEESY PASTRY BITES
Local veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 45m
Yield 8 pastries.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in corn, garlic powder, parsley, salt and pepper; cook until corn is tender, about 2 minutes. Remove from heat., Unfold puff pastry sheets. Using a floured 4-in. round cookie cutter, cut 4 circles in each sheet; place on parchment-lined baking sheets. Whisk together egg and water; brush over pastries. Spoon 2 tablespoons corn mixture onto each circle. Top with tomatoes and cheeses., Bake until golden brown and cheese is melted, about 20 minutes. Sprinkle with basil.
Nutrition Facts : Calories 236 calories, Fat 14g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 279mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
More about "tomato and corn cheesy pastry bites recipes"
WE MADE THE PIONEER WOMAN CORN CASSEROLE, AND IT'S PERFECT …
From tasteofhome.com
TOMATO AND CORN CHEESY PASTRY BITES RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CHEESY CORN FRITTERS | 12 TOMATOES
From 12tomatoes.com
50 FRESH CORN RECIPES - TASTE OF HOME
From preprod.tasteofhome.com
TOMATO AND CORN CHEESY PASTRY BITES | DEL DEL | COPY ME THAT
From copymethat.com
TOMATO AND CORN CHEESY PASTRY BITES | RECIPE | PUFF PASTRY RECIPES ...
From pinterest.com
EASY BAKED CHEESY BITES RECIPE - THE REAL MEAL DEAL
From therealmealdeal.com
TOMATO AND CORN CHEESY PASTRY BITES | PUNCHFORK
From punchfork.com
TOMATO AND CORN PASTRY - APPETIZER BLISS
From appetizerbliss.com
TOMATO & CORN CHEESY PASTRY BITES – R.C. HATTON FARMS
From rchattonfarms.com
BEST TOMATO AND CORN CHEESY PASTRY BITES RECIPES
From recipert.com
ADD A REVIEW FOR TOMATO AND CORN CHEESY PASTRY BITES RECIPE
From fertilitychef.com
TOMATO AND CORN CHEESY PASTRY BITES - COPY ME THAT
From copymethat.com
3 EASY CHEESE-STUFFED PASTRY BITES RECIPES - SPOON UNIVERSITY
From spoonuniversity.com
TOMATO AND CORN CHEESY PASTRY BITES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TOMATO AND CORN CHEESY PASTRY BITES | RECIPE | PUFF PASTRY RECIPES ...
From pinterest.com
CHEESY CORN BITES - TASTE AND TELL
From tasteandtellblog.com
TOMATO AND CORN PIE RECIPE WITH FRESH BASIL - FROM A CHEF'S …
From fromachefskitchen.com
You'll also love