Corn & Tomato Pie

 

Late summer is one of my favourite times of the year.  You get lovely days with cool nights, and our gardens are overflowing with lovely fruit and veg.  This recipe I am sharing today is a perfect way to use up some of the garden glut! 

 

I don't think it is an accident that fresh tomatoes and corn are ripening at the same time. These two vegetables go wonderfully together!

 

This recipe includes both sweet corn kernels and ripe summer tomatoes, mixed together with crisp green bell peppers and beautiful garden basil.

 

Its not a pie in the way that you would recognise a pie . . .  there is no crust really, just two layers of streaky bacon and dry bread crumbs that kind of form a crust if that makes sense. BACON!!  Yes, with corn and tomatoes?  Count me in!

 

I used pulverized KrispRolls for the crumbs.  Whole grain and really crisp, they were perfect for this use. I try to get as many whole grains into us as I can. Todd really prefers white bread, but I know that whole grains are essential for good health and lower GI, so in something like this, I use them.  Feeding men is sometimes like feeding children.  You have to just sneak the goodness in so they don't notice. Shhh . . .  don't tell.

 

The whole dish has a slightly smokey quality, from the bacon of course, and the bread crumbs soak up any excess fat which helps them to form a bit of a crust.  Crisp bacon, who doesn't love that!  (Well, unless you are a vegetarian of course!) 

 

Fresh crisp sweet corn . . . tender and delicious  . . .  ripe sweet tomatoes, with the taste of the sunshine in every mouthful . . . To peel the tomatoes easily cut a cross in the centre of the bottom of each tomato with a sharp knife, and plunge them into boiling water. Let sit for about 1 minute and you will notice that the edges of the cross will be starting to lift just a bit. Scoop the out with a slotted spoon into ice water and they will peel really easily. No problemo!

 

Herby basil . . . basil goes extremely well with corn and tomatoes . . . and the smell  . . .  mmmm . . . . I actually cut it chiffonade style. Just layer the leaves and then roll tightly into a cigar and cut crosswise into thin slices.  Chopping basil bruises it too much, and you release more of the flavour into your cutting board.  You really want the flavour to stay in the leaves.

 

Some people have a difficult time digesting green peppers. In that case you can use red or orange peppers. It won't be quite as pretty as the green, but will still taste very good. I use this chopper which easily chops them to the perfect size. No fuss no muss.

 

A bit of salt and pepper, remembering that bacon can be salty. Oh, about the bacon. I always use dry cure bacon. Less water in it.  More natural. Oh, I am reminded of something. Many years ago we used to buy home smoked bacon from a little country store back home.  It was simply gorgeous.  The smell alone was like nothing you could buy in the regular shops and the flavour was amazing.

 

But I digress  . . .  all of these flavours today, combined in a delicious layered casserole/pie make for some pretty darn delicious eating if I don't say so myself. You won't want to miss out on this one. I dare say that you could use frozen corn in a pinch, but if you have fresh, why not use that.  You are going to love this! 

 

Yield: 6Author: Marie Rayner

Corn & Tomato Pie

prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins

A great way to use up some of the abundance in the garden at this time of year.  Simple fresh ingredients done right.

ingredients:

8 slices streaky bacon, halved crosswise

240g dry bread crumbs (2 cups)

1 green bell pepper, trimmed, seeded and minced

8 medium tomatoes, peeled, seeded and coarsely chopped (2 cups)

the fresh kernels from 4 large cobs of corn (3 cups)

1 1/2 tsp salt

1/4 tsp freshly ground black pepper

1 tsp soft light brown sugar

large handful of fresh basil, minced (1/4 cup)

instructions:

Preheat the oven to 190*C/375*F/ gas mark 5.  Have ready a shallow 2 litre/2 quart casserole dish. 

Line
 the casserole dish with half the bacon. Top with half of the bread
crumbs.  Layer in the green pepper, tomatoes and corn, seasoning each
layer with salt and pepper, chopped basil and brown sugar, layering each
 ingredient twice.  Sprinkle the remaining bread crumbs over top.  Lay
the remaining bacon slices over the bread crumbs.

Bake in the preheated oven for 1 hour, until the top is lightly browned and everything is tender and cooked through.  Serve hot.

Created using The Recipes Generator

  

This is a recipe taken from my Big Blue Binder.  For those who don't know it is a huge blue covered binder that I have been collecting recipes from family and friends in since I was a girl. It has travelled the world with me!  Its pretty much falling apart at this point, but it is filled with lovely gems such as this one!  Bon Appetit!