This is happening again

We planted a raised-bed garden in our backyard this year. It was our first attempt, and we planted a wide variety of veggies: cabbage, cucumbers, carrots, bell peppers, a variety of herbs, tomatoes…you name it. We've definitely picked up a few tricks to use next year, like 6 tomato plants in a 5 by 8-foot space is too many, but overall have experienced a fair amount of success.

In our recent Food Network Magazine, there were 3 different tomato pie/tart recipes, but this was a must as soon as I saw "corn custard" in the title. It seemed like the perfect combo: tomatoes from the Nash garden plus fresh corn from our Delvin Farms CSA equals deliciousness in a pie shell. I was sold.

We made it that weekend, and I am (only somewhat) ashamed to admit that within 12 hours, it was gone…not a crumb to be found anywhere. Our Delvin Farms corn was so sweet you could eat it raw straight from the cob, and our tomatoes have been so juicy, it was the perfect food marriage. The filling was creamy without being too rich, and the crumb topping added just enough texture. You could use dried thyme in place of the fresh, but I wouldn't. This is one we made straight from the recipe, no amendments needed. I would suggest wrapping the edge of the crust with foil to prevent overbrowning, though. Don't let the seemingly long directions deter you, either. While it seems like a lot to do, each step was easy. And if you're lucky enough to have any leftovers, I recommend heating it up just enough to take the chill off.

Without further ado, Tomato and Corn Custard Pie.

Tomato and Corn Custard Pie
1 round refrigerated pie dough (half of a 14-ounce package)
2 beefsteak tomatoes (about 12 ounces)
Kosher salt
2 tablespoons unsalted butter
2 ears of corn, kernels cut off (1 to 1 1/2 cups)
1 cup heavy cream
3 large eggs, lightly beaten
6 scallions, chopped
1 cup grated sharp cheddar cheese (about 4 ounces)
Freshly ground black pepper
1/2 cup panko breadcrumbs
1 teaspoon chopped fresh thyme
1/2 teaspoon paprika
Pinch of cayenne pepper

Position racks in the middle and upper third of the oven and preheat to 350 degrees F. Line a 9-inch pie plate with the dough, crimping the edge with your fingers. Poke the bottom of the crust all over with a fork. Line with foil and fill with pie weights or dried beans. Bake on the middle rack until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, about 10 more minutes.

Meanwhile, core the tomatoes and cut into 1/2-inch wedges; toss with 1 1/2 teaspoons salt. Spread the tomatoes in a single layer on paper towels to drain until ready to use.

Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the corn and cook, stirring occasionally, until tender, about 5 minutes. Transfer 1/2 cup of the corn to a large bowl.

Add the heavy cream to the saucepan with the remaining corn and bring to a simmer. Carefully transfer the mixture to a blender and puree until smooth; transfer to the bowl with the corn. Whisk in the eggs, half each of the scallions and cheese, and a few grinds of black pepper; pour into the crust. Bake on the middle rack until the custard is just set, 35 to 40 minutes. Remove from the oven and increase the temperature to 400 degrees F.

Mix the remaining scallions and cheese, the panko, thyme, paprika, cayenne and 1/4 teaspoon each salt and black pepper in a bowl. Sprinkle 1/4 cup of the mixture on top of the pie. Pat the tomato wedges with paper towels to absorb the excess moisture, then coat with the remaining panko mixture and arrange on top of the tart. Sprinkle any remaining panko on top; dot with the remaining 1 tablespoon butter. Return to the oven on the upper rack and bake until the top is golden, about 15 minutes. Let cool 30 minutes before slicing.