Wednesday, August 20, 2014

Sunny Goliath Pie

Sunny Goliath is the name of the tomato, grown from a seedling I purchased at WVU's greenhouse.  The recipe was based on Food Network Magazine's Tomato and Corn Custard Pie.  Seems I managed to use almost a whole gallon of milk this week, and I'd opened a container of ricotta cheese Sunday. .. so I used it in the pie instead.  It turned out great!  Here's my version:

Sunny Goliath Pie
(Serves 6)

1 cup All Purpose Flour
1/3 cup Earth Balance Buttery Spread
2-3 Tbsp. Cold Water
Cut buttery spread into flour with a fork.  Stir in cold water.  Roll out dough onto pastry cloth.  Place in deep dish pie pan sprayed with Pam.  Pinch edges.  Bake at 450 degrees 5 minutes.

2 Ears of Corn, purchased today at our work place Farmer's Market
Cook.  (I leave mine in the husk and cook each in the microwave for 2 minutes on one side, then turn and cook 2 minutes on the other side).  Cut off the cob.

Place corn cut off of 1 ear in the blender.  Add:
1/2 cup Part-Skim Ricotta Cheese
1/3 cup Skim Milk
1/2 tsp. Mrs. Dash
Blend, stirring down sides.

Place corn cut off the second ear in the bottom of the pastry.  Pour the corn-ricotta mixture over.  Bake at 350 degrees 30 minutes.

Remove from oven.  Turn oven temperature to 450.  Top pie with:
Yellow Tomato Wedges
3 Tbsp. Fresh Cut Basil
1/3 cup Swiss Cheese
Bake 10 minutes.   

Served with Roasted Vegetables (thanks Chris for cutting these!) and Watermelon.

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