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...