Tomato-Corn Pie

Name: Tomato-Corn Pie
Ingredients: 3/4 cup whole-wheat pastry flour (see Note); 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; 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

Tomato-Corn Pie was pinched from <a href="http://www.eatingwell.com/recipes/tomato_corn_pie.html" target="_blank">www.eatingwell.com.</a>

"Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the corn. Here they partner in a delicious quiche-like pie. The dough is very forgiving and bakes up into a sturdy shell that’s great for just about any savory pie or tart. Perfect for a summer brunch or try it with a tossed salad for a light supper...."

INGREDIENTS

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3/4 cup whole-wheat pastry flour (see Note)

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3/4 cup all-purpose flour

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1/2 teaspoon salt

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1/2 teaspoon freshly ground pepper

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1/3 cup extra-virgin olive oil

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5 tablespoons cold water

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3 large eggs

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1 cup low-fat milk

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1/2 cup shredded sharp Cheddar cheese, divided

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2 medium tomatoes, sliced

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1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen

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1 tablespoon chopped fresh thyme or 1 teaspoon dried

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1/2 teaspoon salt, divided

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1/4 teaspoon freshly ground pepper

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