Thursday, August 11, 2011

Tomato Corn Biscuit Pie

The beautiful tomatoes we received this week, along with the fresh corn from Corrales at the farmer's market made me want to try this recipe from a favorite Santa Fe restaurant, Harry's Roadhouse. Harry put out a cook book in 2006: Harry's Roadhouse Cookbook.

2 tablespoons lemon juice
1/3 cup mayonnaise
2 tablespoons cornstarch
21/2 teaspoons salt
2 teaspoons pepper
1 batch biscuit dough (recipe on another entry)
4 tomatoes, cut in thick slices
11/2 cups grated good-quality sharp cheddar cheese
11/2 cups fresh corn
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
2 tablespoons butter, melted

In a small bowl, mix together lemon juice mayonnaise, cornstarch, salt, and pepper. Set aside.

Divide biscuit dough in half. Roll out half and fit it into the bottom of a 9-inch pie pan. Lay half of the tomato slices in the bottom of pie shell. Top with half of the cheese, corn, and herbs. Then top with the remaining tomatoes, cheese, corn, and herbs. Spread mayonnaise mixture over the top.

Roll out the remaining biscuit dough and cover the top of the pie. Roll the top and bottom edges of the dough together. Cut off any excess and pinch the sides closed with a fork. Cut six silts in the top of the pie. Brush with melted butter and bake for 30 minutes at 350 degrees F. The crust should be golden brown. Let cool for ten minutes before cutting.
**Delicious. The tangy of the sauce with the sweet of the vegies and buttery biscuits...mmmm. Next time I'll add less salt and cut the tomatoes into chunks. Oh- and I didn't have tarragon so I didn't add it.

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