Heirloom Tomato and Silver Queen Corn Pie
Milton’s Cuisine & Cocktails, nestled in the heart of historic Milton, Georgia, approximately 30 minutes north of Atlanta, is hosting a monthly Garden Dinner Series to bring the best of these seasons directly to a garden-side table. Dishes like Chef Derek Dollar’s tomato and corn pie will be served in the restaurant’s onsite garden planted with 90 varieties of heirloom fruits, vegetables and herbs dubbed Milton’s Acre. Dinners start May 17 and run through October.
1 cup mayonnaise
1/2 cup bread, chopped
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
2 lbs. ripe heirloom tomatoes
2/4 cup Silver Queen Corn
1/4 cup grated Parmesan cheese
Slice the tomatoes and season with salt. Allow for the moisture to drain for 30 minutes. Take a pie crust and puncture holes with a fork. Prebake the crust at 300 degrees for 8-10 minutes. Mix the mayo, bread, lemon juice and mustard together in a bowl. Spread the mixture evenly in the bottom of the pie crust. Place half of the tomatoes in the pie and then spread the corn evenly over them. Place the remaining tomatoes on top of the corn and top with the parmesan cheese. Bake at 300 degrees for 12-15 minutes or until the crust is golden brown. Allow to cool, then cut into 8 pieces.
Recipe courtesy of Chef Derek Dollar and photo courtesy of Studio 7 Photography.