Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
2sheets Ready-to-Roll Pastry
4large fresh ripe tomatoes
½tspsalt
2ears of corn
1cgrated white cheddar cheese
1cgrated gouda cheese
1cmayonnaise
½cdiced peppadew peppers
¼tsponion powder
1tspWorcestershire Sauce
1egg
2tbspcream
1tbspflour
¼cfinely grated parmesan cheese
6slicescrisp baconchopped
Instructions
Precook the pastry
Preheat the oven to 400 degrees. Unroll one pastry sheet on a lightly floured board. Roll the other sheet out on top of it. Use your rolling pin to rolled the doughs together to a 12” circle. Place in a deep-dish pie pan and roll and crimp the edges. Prick all over with a fork then line with aluminum foil and fill the foil with raw rice, dried beans or pastry weights.
Bake for 10 minutes. Then remove the foil and the weights. Bake for another 10 minutes until the crust is a light golden brown. Let cool
Prepare the Tomatoes
Peel the tomatoes if desired. Slice the tomatoes into thick slices, about 6 slices per tomato. Use your fingers or the end of a knife to remove the seeds from the slices. Place the slices on a paper towel and sprinkle lightly with salt. Let rest for at least 30 minutes. Turn the slices over and place them on a fresh paper towel. Let them dry for a further 30 minutes.
Make the Filling
Grate the cheddar and gouda. ½ cup of each should be finely grated and ½ cup should be a coarse grate.
Put the cheese in a medium bowl and stir in the mayonnaise, peppadews, onion powder and Worcestershire sauce.
Beat the egg lightly and add to the cheese mixture along with the cream and flour. Stir to mix.
Cut the corn kernels off the cob and add to the cheese mixture.
Assemble the Pie
Preheat the oven to 375 degrees
Sprinkle ¼ c grated parmesan cheese on the base of the pie crust.
Top with half of the chopped bacon.
Spread one third of the cheese mixture over the bacon layer.
Arrange half the tomatoes over the cheese mixture, fitting them in tightly.
Repeat layers of bacon, cheese and tomato finishing with a layer of cheese.
Back in the preheated oven for 45-60 minutes until the pie is hot throughout and lightly browned on top.
Let the pie cool for an hour before serving.
Recipe Notes
Notes: You can also use a homemade pie crust, rolled thickly. If you can’t find Peppadew Peppers, Fire Roasted Red Peppers will work.