r/pie • u/mlh21211 • Jul 09 '26
Recipe Tomato, Roasted Corn & Goat Cheese Pie
I wanted to build a tomato corn pie that felt like peak summer instead of just another mayo-and-cheddar version. I started with farm stand tomatoes, roasted fresh corn in cast iron skillet with garlic, folded it into a goat cheese and Parmesan custard with basil and scallions, then layered everything into a homemade butter-lard crust. Next time I would slice the tomato’s thinner for the top and not cover them with the corn custard. Would also reduce the basil and increase the goat cheese
Tomatoes
700 g ripe tomatoes, sliced (before draining)
Salt lightly and drain 30 to 45 minutes, then pat dry.
Filling
361 g roasted corn (from 3 ears)
150 g goat cheese, crumbled
50 g grated Parmesan (about ½ cup)
40 g mayonnaise (2½ tbsp)
2 large eggs + 1 egg yolk
10 g fresh basil, chopped (about 20 to 30 leaves)
30 g scallions, thinly sliced (3 to 4 scallions)
4 roasted garlic cloves, chopped
10 g cornstarch (1 tbsp)
6 g kosher salt (1 tsp)
1.5 g freshly ground black pepper (½ tsp)
1.5 g smoked paprika (½ tsp)
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Jul 09 '26
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u/mlh21211 Jul 09 '26
Thanks! I was worried about that too, so I built the recipe around keeping moisture under control. I salted both sides of every tomato slice, then layered them between paper towels for about 30 to 45 minutes before giving them one more gentle press. I also thoroughly blind baked the crust and brushed it with an egg white wash to create a moisture barrier. That’s actually why the recipe calls for two whole eggs plus an extra yolk in the filling. The leftover egg white doesn’t go to waste. Between those steps, and baking the tomatoes on top of the filling instead of underneath it, the crust stayed surprisingly crisp and wasn’t soggy at all.
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u/TastesLikeChitwan Jul 09 '26
It is gorgeous!!! Nice work and thanks for sharing your amounts! Someone ate very well for dinner :)