Thyme~For~Gourmet

Well My health (or lack of good in it) has led me to dive into another venture of cooking. Therefor, I have created a new Blog called All Free Living.
I hope that you will continue to follow me over there and embark on this All Free Journey of No Gluten, No Dairy, No Sugar way of life in hopes that my health will improve drastically and the road to good health will be short...
Looking forward to experimenting with foods from the Plant and sharing with all of you.. My passion in cooking delicious, healthy and gorgeous food still lives within and I will be bringing all of that to the table at All Free Living..

Hope to see you there and looking forward to your input...

Michelle

Sunday, June 27, 2010

Tomatoe-Corn Pie EW Challenge #1


So last night was the first of my Eating Well 10 meal challenge...
Tomatoe-Corn Pie. I do have to say that I have never made a pie crust before with Whole Wheat Pastry flour and Olive Oil, but you know what they say. "Alway's follow the recipe to the T the first time and then after that you can switch it up". So I did.

I prepared the dough ahead of time, wrapped and placed in the refrigerator for about 1 hour. I prepped all the other ingredients and then started to assemble what was going to be my first semi whole wheat pie crust. I started to roll out the dough, and was not very pleased how it rolled out and was cracking in places. I pieced it together (not very pretty to my standards) added the ingredients and popped it into the oven. All in all it didn't look that bad...(definately not a Martha Stewart product)

We had friends over for a sort of pot luck, they brought the Pork Tenderloin, I made the Tomatoe-Corn Pie and a Mixed green salad with a vinagrette dresssing. Desert was an Upside-Down Berry Cornmeal cake. Everything was delicious...They all went back for seconds on the Tomatoe-Corn Pie..It was a big hit.

Ingredients
Crust
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water
Filling
3 large eggs
1 cup low-fat milk
1/2 cup shredded sharp Cheddar cheese, divided
2 medium tomatoes, sliced
1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper

Preparation
To prepare crust: Combine whole-wheat flour, all-purpose 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 15 minutes.

Preheat oven to 400°F.

Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
To prepare 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.
Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.
I think next time I will double the crust recipe just so I have the extra to make it really fancy like I prefer it to be...

Until next time...Make ThymeforGourmet...

1 comment:

  1. These food photos all look fantastic!!! Luv em : )

    ReplyDelete