Heirloom Tomato pie

Heirloom Tomato pie has a crisp crust with corn, cheese and herb filling and topped with pretty looking tomatoes in vibrant colors.

Hope u all are looking for last minute July 4th ideas how about we go with a  rainbow savory pie and cheer all those men and women who are legally allowed to choose their life partner. I personally believe every human being has the right to be happy and live with someone they like irrespective of gender. It is much better than an abusive and neglected relationship so many people endure just for the kids sake.

Coming to the pie I have made it from scratch .. .. but don't feel like then please feel free to use a store bought pie crust and simply bake the filling and u will be taking the best pie everyone would be eyeing for seconds.
I have done so many recipes with  store bought pie crust sweet and savory they come out perfectly well. Here is my last yr's red white and blue pie Mini Cherry Blueberry Pies | Patriotic Dessert Recipe u might like to check out.

PRINTABLE RECIPE

Ingredients for heirloom tomato pie :

Pie crust :
All purpose flour - 1 1/2 cup
Butter - 1 stick (chop into small piece and freeze)
Sugar -1 tsp
Salt to taste

Filling:
Mustard sauce -1 tsp
Cooked corn kernels - 1 cup
Tomato -1 chopped (red ripe one)
White onion - sliced
Garlic - chopped
Mozzarella - 1 cup
Cheddar cheese - 1cup
Basil - few leaves chopped
Basil dried - 1/2 tsp
Thyme dried- 1/2 tsp
Rosemary dried- a small pinch
Sugar - a small pinch
Olive oil
Sal tot taste
Sliced heirloom tomatoes

Method:
Pie crust

1.Roughly and quickly mix all the ingredients given under pie crust. Use fork and mash the butter, it should become pea size without melting. Add cold water to just bring the dough together. Use a cling wrap to form a dough avoid too much touching   to prevent the warmth of your hands melt the butter. *The cold butter pieces helps give a beautiful flaky pie crust. Refrigerate for an hour at least or over night for the dough to mature.

2.Roll the dough on the cling wrap itself so it does not stick to the surface.
Make a circle and cut out the parchment paper in the size of baking dish pan if u are not using a removable base of pie dish.

3.Gently lift the cling wrap and turn and put the dough on the pie dish. Neaten the edges.Refrigerate for another half an hour so the dough remains cold. Use a parchment paper spread some dried beans or rice on the inside of the pie crust dough. I usually prick with fork in the bottom so it does not rise.

Bake at 425 F for 15 minutes. Remove and let it cool.

Filling:

1.Heat oil and add garlic chopped then the onion saute on low heat until slightly caramelized. Add a pinch of sugar and salt. Add spices, basil, corn cooked, chopped tomato saute for a minute until the moisture evaporates. Let it cool add the cheeses. Keep this ready.

Spread the mustard sauce on the base of the pie crust then put the filling spread evenly leaving the side wall.
2.Bake at 350 F for 30 minute then pull it out spread the heirloom tomatoes on top sprinkle salt and brush with some olive oil on the tomato slices so it does not dry out completely. Bake for 10-20 minutes the way u want the tomatoes dried or slightly soft.
3. Allow the pie to rest for 5-10 minutes after removing from the oven. Slice with a hot knife( dip in hot water wipe it dry on a paper towel for every slice) for clean slices and less crumbs.
ENJOY this colorful (sun- dried tomato-ish) pie.Go for a tart pan to make the edges fancier.

If you missed my last week's how to make perfect crispy samosa from the scratch post -Indian Samosa

And.... here is something for ur Independence Day spirit
Oh! u got to see what my camera caught while photographing sky, can u believe I got perfect red white and blue.

Here are more July 4th Ideas from FOOD NETWORK friends :