Ingredients
- Frozen pie shell (gluten-free, if desired)
- 1 ear of corn (or ½ cup frozen if unavailable)
- 1 small zucchini
- ½ red onion
- ½ teaspoon grated garlic
- 2 large heirloom tomatoes (local, if possible – mine came from CapeAbilities Farm in Dennis)
- ½ jalapeño seeded and finely diced (optional)
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- 1 teaspoon fresh lemon juice
- 1 egg
- ¼ teaspoon thyme
- A sprinkle of Adobo seasoning
- A sprinkle of white pepper
- 2-3 ounces Gruyère cheese, grated
- 2 ounces cheddar cheese, grated
- Parsley (for garnish, if desired)
Preparation
Preheat oven to 400 degrees. Place pie crust in the oven for 10-12 minutes, until lightly browned. (I advise placing dried beans in the bottom of the pie crust while baking to prevent bubbles in the crust, removing the beans once cooked.)
Cut corn off the cob and combine with diced zucchini, red onion, garlic, and jalapeño (if desired) on a rimmed baking sheet lined with parchment paper. Bake for 10 minutes. Set aside.
Slice the heirloom tomatoes and place on a baking sheet. Lightly salt the tomatoes. Bake for 15-20 minutes to remove excess moisture. Remove from oven. Drain excess liquid and set aside.
Combine the mayonnaise, sour cream, lemon juice, egg and thyme. Mix until smoothly combined.
In the cooked pie shell, cover the bottom with a layer of tomatoes. Then add the cooked vegetable mixture. Spoon the mixed sauce over the vegetable mixture. Sprinkle with Adobo and white pepper. Add the cheeses, then top with an additional layer of tomatoes.
Place parsley sprig in the middle.
Bake for 25 minutes.
Enjoy!
