{Saturday's Guest Post} Tomato and Corn Pie

Hi there!

Hope everyone is having a super fun weekend.  I'm back from the lake now but am headed to my friend's gorgeous wedding soo alas, I cannot blog.  BUT you are in luck because I absolutely LOVE this next guest blogger!

Kelsey from K & K Test Kitchen shares this fabulous blog with her momma, Kim, and it is just the sweetest thing ever!  Being close with my mom myself, I just love the idea of sharing family recipes and cooking together.  I am a true believer that the kitchen brings families together and this blog couldn't make this more apparent.

So without further ado, please welcome Miss Kelsey!

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Hi, I'm Kelsey from K & K Test Kitchen, a food blog that I share with my mom, Kim.  Our blog started as a way to test out recipes and share them with friends and family, and it has turned into a love affair of cooking!

Since Kelly is on vacation, I volunteered to share a recipe with the Eat Yourself Skinny readers this week.  I've been reading Kelly's blog for a few months now and I'm thrilled to be guest posting here today!  I hope you enjoy the recipe and make sure to come visit us at K & K Test Kitchen.

Fresh, ripe tomatoes are one of my favorite things about the end of summer.  This pie takes advantage of the tasty tomatoes and sweet corn that are available at this time of year.  The pie is a celebration of summer!  And boy, does it taste good too!  Plus, it won't completely hurt your waistline, since we've halved the pie crust (and made it whole wheat) and only added a little bit of cheese.  The tomatoes and corn should really be the star of this dish.  I hope you enjoy it as much as I did!

Tomato and Corn Pie

 

Here are your ingredients:

Recipe adapted from Boulder Locavore and Smitten Kitchen 

2 cups whole wheat all-purpose flour

1 Tbsp baking powder

1 1/2 tsp. salt

1 cup milk (I used 3/4 cup skim milk and 1/4 cup cream)

3-4 ripe tomatoes

2 ears fresh corn

1 cup cherry tomatoes

10 leaves basil, torn

1/2 tsp. pepper

2 cloves garlic, minced

1/2 cup part-skim mozzarella cheese

1 cup panko bread crumbs

1/2 cup Parmesan cheese

Whisk together flour, baking powder, and 3/4 tsp. salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal.  Add milk, stirring until mixture just forms a dough, then gather into a ball.  Chill for up to 2 hours, or at least half an hour.

Divide dough in half and roll out one piece on a well-floured counter or between two sheets of waxed paper into a 12-inch round (1/8-inch thick).  Either fold the round gentle in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you're using the wax paper method, remove top sheet of paper, then lift dough using bottom sheet and invert into pie plate.  Pat the dough in with your fingers.  (I only used half the crust, so I have some extra pie dough to use later).

Bake the pie crust for 10 minutes at 400 degrees F.  Let it cool slightly while you prepare the filling.

Slice the tomatoes and add them to a bowl with the cherry tomatoes, salt, pepper, garlic, and basil.  Cut the kernels off the corn cobs.  Add the corn to the tomatoes.  Let the mixture sit for 10 minutes.

Sprinkle a little less than half of the breadcrumbs and cheese on the pie crust.  Using a slotted spoon, scoop the tomatoes and corn into the pie crust (allow some of the juice to drain out of the spoon, so the crust doesn't get soggy).  Sprinkle the remaining breadcrumbs and cheese on top of the pie.

Bake the pie for 20 minutes.  Serve warm.

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Thanks again for guest posting Kelsey!

On a more serious note, tomorrow marks the 10th anniversary of 9/11 and I still can remember that horrific time in history as if it were yesterday.  My thoughts and prayers go out to ALL the families still grieving over lost loved ones and the men and women serving in our military fighting a war stemming from this National tragedy.

I'll be spending my Sunday in remembrance at the Redskins home opener proudly wearing my jersey alongside the American colors.  Ironically Washington will be playing the New York Giants and it couldn't be more fitting to have two cities that were once tied together in such tragedy coming together for something positive.

There may be two teams, two colors and two sets of fans but one thing is for certain, tomorrow...

We're all Americans.