Ingredients and Weight:
- 1 cup (113g) all-purpose flour
- 1/2 teaspoon (2g) salt
- 1/2 cup (113g) unsalted butter, cold and cut into small pieces
- 1/2 cup (120ml) ice water
- 4 ears of fresh corn, kernels removed (about 3 cups)
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes, undrained
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) milk
- 1 cup (120g) shredded Monterey Jack cheese
- 1/2 cup (60g) shredded Parmesan cheese
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2
Preparation Method Steps:
- Make the pie crust: In a large bowl, combine the flour and salt. Add the butter and use your fingers or a pastry cutter to cut it into the flour until it resembles coarse crumbs. Add the ice water gradually and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven: Preheat oven to 375°F (190°C).
- Sauté the vegetables: Heat a large skillet over medium heat. Add the corn, onion, bell peppers, and black beans. Cook until the vegetables are softened, about 10-15 minutes.
- Stir in the tomatoes: Add the diced tomatoes to the skillet and bring to a simmer. Cook for 5-7 minutes, or until the tomatoes have softened.
- Roll out the dough: On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges.
- Add the filling: Spread the vegetable filling evenly over the pie crust.
- Make the egg mixture: In a small bowl, whisk together the heavy cream, milk, eggs, salt, and pepper. Pour the egg mixture over the filling.
- Top with cheese: Sprinkle the Monterey Jack and Parmesan cheeses over the egg mixture.
- Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
Nutritional Information:
Serving size: 1 slice
- Calories: 350
- Fat: 15g
- Carbohydrates: 40g
- Protein: 15g
Dish Characteristics:
- Savory and flavorful with a balance of sweetness from the corn and acidity from the tomatoes.
- Creamy and rich with the addition of heavy cream and cheese.
- Buttery and flaky pie crust that complements the filling perfectly.
User Comments:
- "This was an amazing dish that tasted like it came straight from Argentina!"
- "I loved the combination of flavors and textures in this pie."
- "The pie crust was incredibly flaky and the filling was just the right amount of savory and sweet."
Special Precautions and Tips:
- Be sure to drain the black beans well to prevent the filling from becoming too watery.
- If you don't have fresh corn, you can use frozen corn kernels instead.
- You can use any type of cheese you like for the topping, such as cheddar, mozzarella, or Gouda.
- Serve the pie with a side salad or your favorite Argentinian sauce for a complete meal.
