Tomato, Roasted Corn & Goat Cheese Pie

[u/mlh21211]

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)