Ingredients:

2 1/2 pints cherry tomatoes

3 ears of corn, kernels removed from cob

2 oz diced pancetta

Handful of thyme or rosemary sprigs

1 shallot, thinly sliced

Olive oil, as needed

Salt and pepper, to taste

1 Pie Crust (homemade, recipe below or store bought)

1 tbsp cornmeal

1/4 cup freshly grated parmesan cheese

1 egg yolk mixed w/ 1 tsp water

3 green onions, sliced

Directions:

Preheat the oven to 450˚ F. Line a rimmed sheet pan with parchment paper and add the tomatoes, corn, pancetta, herb and shallots. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30 minutes, or until tomatoes start to burst and the pancetta begins to crisp.  Set aside to cool.

Meanwhile, turn oven down to 400˚F. Sprinkle the cornmeal on a cool surface and roll out the pie dough into a 12 inch round. Add the cooled filling, then gently fold the pie dough up over the edge of the filling, pleating it slightly as you go. Brush with the egg wash, then season with salt and pepper and sprinkle with the remaining cheese.

Bake for about 30 minutes, or until golden brown.

Feedfeed Pie Crust

Ingredients

For the Pie Dough

3 3/4 cups AP Flour

1/4 cup granulated sugar

2 tsp salt

1 cup plus 2 tbsp butter, cubed

1/2 cup ice cold water

1/2 cup ice cold vodka (straight from freezer works best)

Directions

To make the dough, set the cubed butter in the freezer for at least one hour before making the dough. When butter is frozen, add 2 cups of flour, sugar and salt to a food processor. Pulse a few times until well combined.  Add butter and process until incorporated and the butter is broken into pea-sized clumps. Add the remaining flour and pulse a few times. Alternatively, you could do this step by hand with your fingers, a pastry cutter or two butter knives.  

Dump contents of food processor into a large bowl then drizzle water and vodka over the flour mix and fold together gently until the dough starts to come together.  Gather into a ball, then divide into three portions.  Form dough into discs and wrap with wax paper or plastic wrap and set in the fridge for at least two hours, or overnight.