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Categories:
flour pastry flour salt black pepper olive oil Water [cold] milk eggs Cheddar cheese tomatoes corn tomatoes black olives thyme salt black pepper
Viewed: 121 - Published at: 8 years agoIngredients
- 3/4 cup flour, all-purpose
- 3/4 cup pastry flour, whole wheat
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 13 cup olive oil, extra-virgin
- 5 tablespoons water cold
- 1 cup milk, low-fat
- 3 large eggs
- 1/2 cup cheddar cheese sharp and shredded, divided
- 2 medium tomatoes sliced
- 1 cup corn fresh (about 1 large ear) or frozen
- 1/4 cup sundried tomatoes soaked in hot water for 2 minutes, drained and finely chopped
- 1 x black olives sliced, optional for a mediteranian flavor
- 1 tablespoon thyme freshly chopped or 1 teaspoon dried
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper freshly ground
Method
- For the crust:
- Mix well white flour, whole-wheat flour, 1/2 teaspoon each salt and pepper in a large bowl.
- Make a well in the center, add oil and water and gradually stir them in to form a soft dough.
- Wrap the dough in plastic and chill in the refrigerator for at least 15 minutes or up to 1 hour.
- Preheat oven to 400F.
- Line the dough with a piece of parchment paper that is large enough to lift out the dough easily, roll the dough into a 12-inch circle.
- Lift the parchment papper to transfer into a 9-inch deep dish pie pan, and press into the bottom and up the sides.
- Trim any overhanging crust, using a fork to poke some holes at the bottom.
- Bake for 20 minutes.
- Let cool on a wire rack for at least 20 minutes or up to 1 hour.
- For the filling:
- Whisk eggs and milk in a medium bowl.
- Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese.
- Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese.
- Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt.
- Pour the egg mixture over the top.
- Use the foil papper to cover the edge of the pie to prevent the crust from going too brown or burning.
- Bake the pie until a knife or wood stick inserted in the center comes out clean, about 50 minutes.
- Let cool for 30 minutes.
- Serve and enjoy!
