best baked in a pie
dish to avoid cleaning the
oven later on
source, 6 servings
8 tomatoes halved; 2 T olive oil, 2 T butter, kosher salt, 5 ears corn, 1 bunch scallions, cut up; 1/2 c white wine; crust: 2 c shredded cheddar, 1 stick butter, cold; 1/2 c cold water, 2 c flour
roast tomatoes, oil, butter, salt, 400 F, 15 minutes; add corn, scallions, wine, roast 15 minutes; chop/knead together crust, roll out, place in pie dish, add filling with slotted spoon (serve extra over pasta), fold edges in; 400 F, 45 minutes
haikuveg 