Roasted Corn & Tomato Pie
45 min prep
55 min cook
Ingredients
Serves 8
- 28 oz cherry tomatoes
- 4 each fresh corn on the cob
- 1 tbsp Olive Oil
- 1 each Pie Crust
- 1/2 cup(s) sour cream
- 1/2 cup(s) mayonnaise
- 1 large eggs, beaten
- 1 cup(s) fresh basil, torn
- 2 tbsp fresh chives, chopped
- 1 cup(s) mozzarella cheese, shredded, divided use
- 1 cup(s) extra sharp cheddar, shredded, divided use
Instructions
- Preheat oven to 400ºF. Place tomatoes and corn on a sheet pan, drizzle with oil, and season generously with salt and pepper. Roast 15 minutes until tomatoes are blistered and corn is charred.
- Roll out pie dough on a lightly floured surface and place in a 9 inch pie dish.
- Mix together sour cream, mayo, egg, herbs and half of the cheeses. Set aside.
- Remove vegetables from oven and carefully cut corn from the cob. You should have about 2 cups of kernels.
- Spread sour cream mixture in the bottom of the pie crust followed by the corn and tomatoes. Top with remaining cheese.
- Reduce oven temperature to 350ºF and bake pie until center has set and top is golden brown, approximately 40 minutes. Cool before serving.
- Chef's Note: I like to serve this warm with a mixed green salad. Also, if you would like to use sliced heirloom tomatoes, don't roast them.
Nutrition
Nutrition Facts
8 servings
- Amount Per ServingCalories440
- Calories
- 440
- Total Fat
- 32g
- 45%
- Saturated Fat
- 15g
- 75%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 490mg
- 20%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 3g
- 12%
- Total Sugars
- 5g
- Protein
- 12g
- Vitamin A
- 30%
- Vitamin C
- 25%
- Calcium
- 20%
- Iron
- 30%
Disclaimer
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Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
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Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.