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Roasted Tomato And Corn Pie With Cheddar Crust Recipe

Ingredients

• 2 ½ cups/320 grams all-purpose flour, plus more for dusting
• ½ teaspoon kosher salt
• 1 cup/225 grams cold unsalted butter (2 sticks), cut into 1/2-inch cubes
• 8 ounces/225 grams shredded Cheddar (about 2 cups)
• ¾ cup/180 milliliters ice water, plus more as needed
• FOR THE FILLING:
• 7 cups/1 kilogram cherry or grape tomatoes
• 1 tablespoon unsalted butter, melted
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ¾ teaspoon black pepper, plus more to taste
• 3 cups/435 grams fresh (3 to 5 ears), frozen or canned corn kernels
• 1 bunch/120 grams scallions, trimmed and sliced into 1/4-inch pieces
• 1 large egg
• Fresh basil, for serving

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