1-2 pounds tomatoes
1 tsp salt
1 cup corn kernels (fresh, frozen, or canned)
1 T lemon juice
3 T sour cream (I’ve also used plain yogurt)
¼ c butter
1 ½ c flour
¼ cup yellow cornmeal
½ cup thinly sliced fresh basil or 1 T dried basil
1 T chopped fresh oregano or ½ tsp dried oregano
1 1/2 cups grated fontina cheese* (you can use mozzarella if you can’t find fontina)
Slice tomatoes into ¼”-thick slices. Arrange in a single layer on several layers of paper towels; sprinkle with ½ tsp salt. Let stand 20 minutes; blot dry with paper towels.
Preheat over to 400F.
Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine flour, cornmeal, and salt in a large bowl; stir with whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3-4 times.
Place dough onto overlapping sheets of plastic wrap and cover with more plastic wrap. Roll into a 14-inch circle, then place in freezer for 10 minutes. Lightly grease baking sheet then sprinkle with 1 T cornmeal. Remove dough from plastic wrap and place on baking sheet.
Combine ¼ cup basil, cheese, and oregano. Arrange half of the cheese mixture on dough, leaving a 1 1/2” border. Arrange half of tomato slices in a circle, covering the cheese mixture. Repeat process to finish using cheese and tomatoes. Fold edges of dough toward center to partially cover tomatoes. Press to seal.
Bake at 400F for 35 minutes or until crust is brown. Sprinkle remaining basil on top. Serves 6.
**The fontina cheese is really, really yummy, so if you can find it, it’s worth the extra cost.
What to serve with it: Green salad
Submitted by Holly: This recipe is originally from Cooking Light magazine. I’ve been making it for years as a way to eat up my yummy home grown tomatoes. This version is the one I make, which is a bit different from the original recipe. It does take some time to make, but is delicious!
1 tsp salt
1 cup corn kernels (fresh, frozen, or canned)
1 T lemon juice
3 T sour cream (I’ve also used plain yogurt)
¼ c butter
1 ½ c flour
¼ cup yellow cornmeal
½ cup thinly sliced fresh basil or 1 T dried basil
1 T chopped fresh oregano or ½ tsp dried oregano
1 1/2 cups grated fontina cheese* (you can use mozzarella if you can’t find fontina)
Slice tomatoes into ¼”-thick slices. Arrange in a single layer on several layers of paper towels; sprinkle with ½ tsp salt. Let stand 20 minutes; blot dry with paper towels.
Preheat over to 400F.
Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine flour, cornmeal, and salt in a large bowl; stir with whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3-4 times.
Place dough onto overlapping sheets of plastic wrap and cover with more plastic wrap. Roll into a 14-inch circle, then place in freezer for 10 minutes. Lightly grease baking sheet then sprinkle with 1 T cornmeal. Remove dough from plastic wrap and place on baking sheet.
Combine ¼ cup basil, cheese, and oregano. Arrange half of the cheese mixture on dough, leaving a 1 1/2” border. Arrange half of tomato slices in a circle, covering the cheese mixture. Repeat process to finish using cheese and tomatoes. Fold edges of dough toward center to partially cover tomatoes. Press to seal.
Bake at 400F for 35 minutes or until crust is brown. Sprinkle remaining basil on top. Serves 6.
**The fontina cheese is really, really yummy, so if you can find it, it’s worth the extra cost.
What to serve with it: Green salad
Submitted by Holly: This recipe is originally from Cooking Light magazine. I’ve been making it for years as a way to eat up my yummy home grown tomatoes. This version is the one I make, which is a bit different from the original recipe. It does take some time to make, but is delicious!
7 comments:
Mike and the kids loved this dish. The texture was good, the taste was good, it was an all-around good dish.
We are adding it to our recipe box. We made it with Mozzarella but are going to try it with the Fontina cheese next time. It was fun to make, it took some concentration, but it was different than most dishes I make so that was exciting. Thanks Holly!!
Oh my goodness! I'm drooling here all over my keyboard. I'm going shopping tonight to get the ingredients! I'm so excited! Thanks!
Yum!! I felt very Italian, and very gourmet cooking this up!
I usually can follow a recipe pretty well, but some things tripped me up with this one. I'm embarrassed to admit that I've never "cut in" butter before. Tom has, so he came to help me on that one.
I used 3/4 cup whole wheat flour and 3/4 regular white flour. I think it still tasted delicious, even though I haven't tried it with the regular flour. I used jar spices as well.
I read the recipe wrong at first, and put my ball of dough in the freezer, wrapped up like a present in the plastic wrap. I went back to re-read the recipe again since this seemed odd--I guess I really don't cook that much to know why it needed to go in the freezer? So I realized I needed to roll it out first! Yikes! I'm glad I checked! Who knows what would have happened!
I used the fontina cheese and it looked really pretty! Tom is a 'cheese snob' so he loves anything with expensive cheese :-) I was worried he wouldn't like it because of all the tomatoes, but thankfully the cheese won him over.
So, anyone know why the dough goes in the freezer? It was really awkward to have it draping over my freezer food...
And there is no egg? is that why we mix up the yogurt/corn/lemon juice mixture? I think that's a really neat idea, to substitute the egg for all of that!
A very delicious recipe. I think next time I make it I will be sure and get fresh basil and oregano. I think that would be outstanding.
I don't think it's one I'll repeat soon, though, since it was a little too much work for me and lots of steps that took time. Maybe when my kids are older and I have more time in the kitchen! I would probably add some olives too.
Delicous! Thanks for sharing, Holly!
April, I think they have you put it in the freezer because it helps to hold its shape better. My dough was kind of sticky and flimsy so I was glad that I got to freeze it a bit before I folded everything into it.
But, that's just the thought I had when I was making it, I honestly don't even know if that has anything to do with it. :)
Thanks Alison!
I also forgot to mention that I neglected to pat the tomatoes down with a paper towel so the dough was really wet and had a hard time cooking. Luckily Tom ate it anyway and it tasted good still, but for anyone who hasn't made it yet, be sure and get as much water as you can out of the tomatoes!
I really liked this recipe.
While I pureed the corn, sour cream and lemon juice I really enjoyed the smell and again when I combined the fresh basil, oregano and fontina cheese. It took me almost a full hour to prepare. I cut up two too many tomatos. I am also curious as to the reason I should have put the dough in the freezer. There wasn't much room and I think maybe I should have put it on the pan first.
I cooked it for 5 minutes longer (it didn't look golden brown and I wonder if I didn't add enough butter because I didn't actually measure it). While it was cooking I wondered if I should pull out some prego to dip it in, but it didn't need it.
I was really hungry when it emerged from the oven and it tasted really good.
Thanks Holly!
Glad everyone liked it! It is time-consuming, I will admit, so I only make it two or three times a year. But it is still one of my favorite recipes.
To answer the questions, the dough goes into the freezer to help it stiffen up a bit so it's not so sticky. You could skip the step if you were out of time, but it makes it a bit nicer looking and easier to work with.
April, I often use whole wheat flour in this instead of white, and I like it better, in fact. I haven't ever tried the egg substitute, but you probably could do it. This was a Cooking Light recipe, so of course they try to substitute things for "fatty" things, and I think eggs would fall into that category. :)
A lot of work, but worth it every now and then!
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