Tomato and Corn Pie is a dish you will crave after just one bite! The layering of cheeses, corn, and tomatoes, supported by a pie crust is a hearty and tasty meal for the entire family. If you have the time, give my Homemade Pie Crust a shot! I also have a Tomato Pie recipe for more deliciousness using your fresh tomatoes!

Overhead view of Tomato and Corn Pie
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Best Tomatoes for Tomato Pie

The best type of tomatoes to use for Tomato Pie are typically ripe, firm, and meaty varieties. Popular choices include Roma tomatoes (what I used), beefsteak tomatoes, or heirloom tomatoes. These tomatoes have a good balance of flavor, moisture content, and texture, making them suitable for baking in the pie.

Ingredients for Tomato and Corn Pie

Can You Make Tomato and Corn Pie Ahead of Time?

Yes, Tomato Pie can be made ahead of time. You can prepare the pie, including assembling the layers, and refrigerate it before baking. When ready to serve, simply bake it according to the recipe instructions. Alternatively, you can fully bake the Tomato Pie ahead of time, allow it to cool, and refrigerate. When serving, you can enjoy it cold or reheat it in the oven for a few minutes until warmed through.

Layers of Tomato and Corn Pie

How Do You Prevent Tomato Pie From Becoming Soggy?

To prevent Tomato Pie from becoming soggy, there are a few steps you can follow. First, slice the tomatoes and allow them to drain on paper towels to remove excess moisture before layering them in the pie. Additionally, pre-baking the pie crust before adding the tomato filling helps create a barrier that reduces sogginess. Adding a layer of cheese or breadcrumbs on the crust before adding the tomatoes can also help absorb excess moisture and prevent sogginess.

Slice of Tomato and Corn Pie

Can Tomato Pie be Served Cold or Reheated?

Yes, Tomato Pie can be served either cold or reheated. Some people enjoy the refreshing taste and texture of chilled Tomato Pie, making it a great option for summer gatherings or picnics. If you prefer to serve it warm, you can reheat individual slices in the oven or microwave until heated through. Reheating will help restore the flavors and enhance the pie’s overall enjoyment

Piece of Tomato and Corn Pie

How to Store Tomato and Corn Pie

Tomato and Corn Pie can be stored in the refrigerator in an airtight container. It will last up to 3 days. Reheat it in a microwave or in the oven.

Tomato Corn Pie
5 from 3 votes

Tomato and Corn Pie

Prep Time 25 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Tomato and Corn Pie is a dish you will crave after just one bite! The layering of cheeses, corn, and tomatoes, supported by a pie crust is a hearty and tasty meal for the entire family.

Ingredients

  • 1 prepared pie crust, homemade or purchased
  • 5-7 Roma tomatoes, sliced no more than ¼-inch thick
  • kosher salt
  • cup freshly grated Parmesan cheese
  • 2 teaspoons all-purpose flour
  • 1 cup canned corn kernels
  • 3 scallions, finely chopped
  • 8 large basil leaves, torn into ½-inch pieces (plus more for garnish)
  • 1 ¼ cups (141 g) sharp cheddar cheese, shredded
  • 3 large eggs
  • 1 cup half-and-half
  • freshly ground black pepper, to taste

Instructions

  • Preheat oven to 400 °F. If using a purchased crust, roll it out to flatten it slightly. Place in a 9-inch pie pan. Press the pie crust securely against the pie pan including securing the edge of the crust to the rim of the pie pan. Pierce the bottom all over with a fork.
  • Bake 12 minutes or until crust is lightly browned. Reduce oven temperature to 375 °F.
  • While the crust is baking, line a baking sheet with paper towels. Generously season the tomato slices with salt. Place on the paper towels to absorb the excess liquid that is drawn out by the salt. Before assembling, blot the tomatoes dry with paper towels.
  • Combine cheese and flour and sprinkle evenly over the bottom of the crust. Top with ⅓ of the tomatoes.
  • Sprinkle with half the corn and scallion, basil and cheddar cheese. Repeat layering again, finishing with a layer of tomatoes on the top.
  • Whisk together eggs and half-and-half, 1 teaspoon salt and freshly ground black pepper. Carefully pour the custard over the filling.
  • Bake 50-55 minutes or until the center set and the top is lightly browned. (Check the crust at 45 minutes. You may need to make a foil collar to keep it from getting overly browned.) Let rest 10 minutes before serving. Garnish with torn basil leaves.

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Tomato Corn Pie

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi Amanda,
    Thanks so much for your inspiration!
    Lovely website, and some great ideas you don’t see everywhere else.
    I look forward to seeing what you’re up to each day!

  2. This was so good. I added a little bit of ground beef that I browned with some onions and my husband loved it!!

  3. I am going to try theTomato Gallette tonigh for my dinner. I’ve given it 5 stars, even though I haven’t made it yet. I know it will be good.

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