Tomato, Roasted Corn & Goat Cheese Pie

A bold twist on a Southern summer classic

When late summer farmers markets are overflowing with sweet corn, ripe tomatoes, fragrant basil, and fresh scallions, this is the pie to make. It's a bold twist on the traditional Southern tomato pie, combining caramelized roasted corn, creamy goat cheese, roasted garlic, and fresh herbs in a flaky crust that lets the produce shine. Salting the tomatoes and roasting the corn intensifies their flavor while keeping the filling beautifully balanced and never watery. Whether served warm from the oven or at room temperature alongside something fresh off the grill, this pie is a celebration of summer in every slice.

Yield: 1 (9-inch) pie, 8 servings
Prep Time: 45 minutes
Bake Time: 40 to 45 minutes
Cooling Time: 1 hour (or overnight for best flavor)

Ingredients

Pie Crust

1 blind-baked 9-inch pie crust (or use my Signature 3:2:1 Butter-Lard Pie Crust Recipe or the All Butter Crust and the Blind Bake instructions.)

1 egg white (for sealing the blind-baked crust)

Tomatoes

700g ripe tomatoes (about 4 medium)
1 teaspoon kosher salt, divided (for drawing out moisture)

Corn Filling

360g roasted corn kernels (about 3 cups, from 3-4 medium ears of corn)
150g goat cheese, crumbled
50g freshly grated Parmesan cheese
40g mayonnaise
2 large eggs
1 large egg yolk
30g scallions, thinly sliced (white and light green parts only)
10g fresh basil, chopped (about 20 to 25 medium leaves)
4 roasted garlic cloves, roughly chopped
10g cornstarch (1¼ tablespoons)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika

Instructions

1. Prepare the Crust

Prepare one blind-baked 9-inch pie crust. I recommend my Signature 3:2:1 Butter-Lard Pie Crust, but my All-Butter Pie Crust is an excellent alternative. Follow the accompanying blind-bake instructions before continuing with the recipe.
While the crust is still hot, brush the bottom and sides with the egg white and return it to the oven for 2 to 3 minutes, or until the egg white is dry. Allow the crust to cool while preparing the filling.

2. Prepare the Tomatoes

Slice most of the tomatoes about ¼ inch thick. Reserve your best-looking tomatoes for the top of the pie and slice them slightly thinner.
Arrange the slices in a single layer on paper towels and lightly salt both sides.
Cover with additional paper towels and let them rest for 30 to 45 minutes.
Pat the tomatoes dry before assembling the pie.

Man-Made Tip: The slightly thinner tomatoes on top brown more beautifully in the oven and give the finished pie a rustic, farmers market look.

3. Roast the Corn

If you have leftover cooked corn on the cob, cut the kernels from about 3 to 4 ears (360g total) and set them aside.
If using fresh corn, cut the kernels directly from 3 to 4 ears of corn.
Heat a cast iron skillet over medium-high heat with a small drizzle of olive oil. Add the corn kernels and cook, stirring occasionally, until lightly browned with caramelized edges, about 6 to 8 minutes for fresh corn or 4 to 6 minutes for leftover cooked corn. During the final minute of cooking, stir in the chopped roasted garlic.
Transfer the mixture to a bowl and allow it to cool before preparing the filling.
Man-Made Tip: This recipe is a great way to use leftover corn from last night's dinner. Whether you're starting with fresh kernels or already-cooked corn, roasting them in a cast iron skillet concentrates their sweetness and adds just enough caramelization to deepen the flavor.

4. Make the Filling

In a large mixing bowl, combine the roasted corn and garlic mixture, goat cheese, Parmesan cheese, mayonnaise, eggs, egg yolk, scallions, basil, cornstarch, kosher salt, black pepper, and smoked paprika. Stir gently until evenly combined, leaving some of the goat cheese in larger crumbles for pockets of creamy flavor throughout the pie.

5. Assemble the Pie

Spread half of the corn filling evenly into the prepared crust.
Arrange a layer of the ¼-inch tomato slices over the filling, slightly overlapping each slice.
Spread the remaining corn filling evenly over the tomatoes.
Finish with a layer of the thinner tomato slices, slightly overlapping them to create a rustic finish.

6. Bake

Preheat the oven to 350°F (175°C).
Bake for 40 to 45 minutes, or until:
- The filling is set.
- The center reaches about 190 to 195°F.
- The tomatoes on top begin to brown around the edges.
If the crust browns too quickly, loosely cover the edge with a pie shield or aluminum foil.

7. Finish

While the pie is still warm, scatter a few small crumbles of goat cheese over the top, then finish with a sprinkle of thinly sliced scallions and fresh basil.

Man-Made Tip: The fresh goat cheese softens from the residual heat without completely melting, adding creamy pockets and a bright finish that complements the roasted tomatoes and corn.

8. Cool

Allow the pie to cool for at least 45 minutes before slicing. An hour is even better. As the pie cools, the filling continues to set, making cleaner slices while still serving warm.
For the very best flavor and texture, refrigerate the pie overnight and serve it the next day.

Freshly sliced red tomatoes layered on top of a savory pie filling in a fluted pastry crust.

layers of corn and tomato pie with goat cheese

How This Pie Comes Together

Blind bake the crust

Layer the roasted corn and tomatoes

Top with tomatoes and goat cheese

Bake, Chill, Slice and Serve

Notes

Salting the tomatoes is one of the most important steps. Don't skip it.
Brushing the blind-baked crust with egg white creates an extra barrier against moisture.
Leftover cooked corn develops excellent flavor after a quick roast in a cast iron skillet.
Fresh basil is worth using.
Like many savory pies, this one is even better the next day. An overnight rest allows the filling to fully set and gives the flavors time to meld together.

Serving Suggestions

Serve with:

A simple green salad
Burgers or something fresh off the grill
Fresh fruit
Crisp white wine or iced tea

FAQs

What other cheeses can I use?

Goat cheese gives this pie its creamy texture and subtle tang, but there are plenty of delicious alternatives. Sharp white cheddar is the traditional choice for many tomato pies and adds a rich, savory flavor. Fontina melts beautifully and creates an extra-creamy filling, while Gruyère brings a slightly nutty, buttery flavor that's excellent with roasted corn. Feta can also be used, though it will make the pie noticeably saltier and tangier than goat cheese.

Can I use frozen corn?

Yes. Thaw it completely and pat it dry before roasting in a hot skillet to remove excess moisture and encourage better browning.

Can I make this ahead of time?

Absolutely. In fact, I recommend it. This pie is even better the next day after the flavors have had time to meld and the filling has fully set. Serve it cold, at room temperature, or gently reheated.

Can I use heirloom tomatoes?

Absolutely. Heirloom tomatoes add beautiful color and outstanding flavor to this pie. Because they often contain even more moisture than standard tomatoes, be especially careful to salt, drain, and pat them dry before assembling the pie.

Why salt the tomatoes first?

Tomatoes contain a tremendous amount of water. Salting them ahead of time draws out excess moisture, concentrates their flavor, and helps prevent a soggy pie without sacrificing their fresh summer taste.

Why brush the crust with egg white?

Brushing the hot blind-baked crust with egg white creates a thin waterproof barrier that helps protect it from the tomato juices and keeps the bottom crust crisp.