Sometimes I see a recipe that I know I have no business eating (major dairy content), but I still go for it and make all the non-dairy subs. This one is one of those. I not only used soy cheese for the real stuff, but instead of making the prescribed dough, I just used some frozen nondairy puff pasty I had on hand. This was the lazy man’s way out, but we both thought the results were superb. For the real, true recipe, read here. Thanks for the inspiration, Smitten Kitchen!
Tomato and corn pie
6 small squares of puff pastry, defrosted
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds grape tomatoes
1 1/2 cups frozen white corn, defrosted
2 tablespoons finely chopped basil, divided
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
1 3/4 cup grated soy cheddar, divided
Roll out 4 squares of puff pastry and line 9″ pie plate – it doesn’t have to look perfect. Give it a more rustic look – it will taste just as good. Set aside. Preheat oven to 400 degrees F. Whisk together mayonnaise and lemon juice.
Halve lengthwise the grape tomatoes. Arrange half of tomatoes on the crust, overlapping, and sprinkle with half of the corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper, and one cup of grated soy cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.
Roll out remaining 2 pieces of puff pastry and lay across the top of the pie. Bake pie until cruse is golden and filling is bubbling, 30 – 35 minutes, then cool on a rack. Serve warm. Makes 4 – 6 servings.