Tomato Corn Olive Pie


1 tablespoon baking powder
1 3/4 teaspoons salt, divided
6 teaspoons tablespoons (90 g) cold unsalted butter, cut into ½- inch cubes, plus 2 melted
cup (80 ml) mayonnaise
2 tablespoons fresh lemon juice
1 1/2 cups corn (from about 3 ears or if not in season, use frozen)
2 tablespoons finely chopped basil, divided
1 tablespoon finely chopped chives, divided (I skipped this as I knew the combo of green and
1/4 teaspoon black pepper, divided
1 3/4 cups grated sharp Cheddar cheese (or Idiazabal if you can get it!), divided
3/4 cup black olives


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.
Divide dough in half and roll out one piece on a well-floured surface into a 12-inch round (1/8 inch thick). Fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it. Pat the dough in with your fingers trim any overhang.
Preheat oven to 400°F (220 C) with rack in middle. If your kitchen is excessively warm, go ahead and put the second half of the dough in the fridge until you’re ready to use it.
Whisk together mayonnaise and lemon juice.
Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds.
Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and gently remove seeds and extra juices.
Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, half of the olives, one tablespoon basil, 1/2 tablespoon chives (if you are using them), 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese.
Repeat layering with remaining tomatoes, corn, olives, basil, chives, salt, and pepper.
Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons).
Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.
Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F (180 C) oven until warm, about 30 minutes.

I'm always looking for ways to incorporate local Spanish ingredients into recipes. Recently I did this with a recipe that I slightly adapted from one of my very favorite food blogs, Smitten Kitchen (she in turn, had slightly adapted it from a Gourmet magazine recipe which had been adapted from a James Beard/Laurie Colwin version).


5.0 servings


Tuesday, October 26, 2010 - 11:56am


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