Late Summer Deep Dish Corn and Tomato Pie

makes one 8” deep-dish pie 
 
For the pastry-

1 cup all-purpose flour
⅓ cup white-whole wheat flour
¼ cup stone ground yellow cornmeal
½ teaspoon salt
2 tablespoons pesto, preferably homemade, excess oil drained
10 tablespoons (5 oz.) cold, unsalted butter cut into ½” pieces
¼ cup ice cold water 
1 teaspoon lemon juice or white vinegar
 
Combine the ice cold water and lemon juice (or vinegar); transfer to the refrigerator.
In the bowl of a standing mixer fitted with the paddle attachment, place the all-purpose and white-whole wheat flour, cornmeal, and salt. With the mixer on low, mix briefly to aerate. Add the pesto and butter, mixing on low until the mixture resembles coarse meal with the butter pieces no larger than pea-size. Retrieve the cold water/lemon juice (or vinegar) from the fridge. With the mixer on low, gradually drizzle in half of the water, a little at a time, turning the mixer on and off so the mixture doesn’t over mix. Add the remaining water and mix just enough so the dough holds together. Gather up the dough, transfer it to a lightly floured work surface and knead it gently, once or twice. Shape the dough into a disc, flatten it slightly and wrap in plastic wrap. Refrigerate for at least 1 hour before rolling out. Lightly butter the bottom and sides of an 8” springform pan. When ready to roll out the dough, lightly flour a sheet of parchment paper. Roll the dough into a 14” circle, roll the dough back onto the rolling pin, (lifting up the parchment as you go) then gently unroll it over the springform pan. Use your fingers to press the dough against the sides and along the bottom of the pan, being careful not to stretch or tear it. You will have a slight overhang; roll that evenly under itself, creating an edge around the top of the pan. Refrigerate the pastry lined pan while you prepare the filling.
 
For the filling-
 
4 ears of fresh corn in their husks (you will need 3 cups of steamed corn kernels)
6 medium heirloom tomatoes 
2 tablespoons olive oil
salt and pepper to taste
2 tablespoons pitted, chopped Kalamata olives
¼ cup coarse breadcrumbs, unseasoned (panko or homemade from stale bread)
1 teaspoon lemon zest
1 teaspoon fresh thyme
½ teaspoon fresh oregano 
1 tablespoon fresh basil, finely chopped
1 large egg beaten with 1 tablespoon heavy cream or milk
¾ cup ricotta cheese, drained
¼ cup mascarpone cheese
¼ cup freshly grated parmesan cheese
1 cup shredded fontina cheese
2 tablespoons coarse breadcrumbs, to garnish
Preheat the oven to 375 degrees F. 
 
Place two ears of the corn (in their husks) in the microwave; cook for 3 minutes at 70%, turn over and cook for an additional 3 minutes at 70%. Repeat with the remaining two ears of corn. (Note: The corn is extremely hot after steaming in the microwave- let it cool down for 5 minutes before removing the husks.) Working over a cutting board, cut the kernels from each ear of corn, scraping the cobs with the back of your knife to extract the liquid. Measure out 3 cups and place the corn kernels and the liquid from the cobs in a medium bowl; set aside to cool. 
 
Rinse and core the tomatoes; slice them ½” thick. Place the sliced tomatoes on a parchment lined baking sheet, making sure they are in a single layer. Drizzle with olive oil then season with salt and freshly ground black pepper. Roast the tomatoes on the middle rack of the preheated oven for 25 minutes; they will shrink in size considerably. Remove from the oven and let cool on the baking sheet. 
 
In a medium bowl, combine the ricotta, mascarpone, parmesan, and fontina. Fold together using a rubber spatula. Add the egg/cream mixture and fold to combine; add the lemon zest and fresh herbs. 
 
To assemble: Retrieve the pastry lined springform pan from the fridge. Sprinkle ¼ cup of breadcrumbs across the bottom of the pastry. Place half of the cooled corn kernels over the breadcrumbs. Using a small spoon or small ice cream scoop, dollop spoonfuls of the cheese/egg mixture over the corn. Using a slotted spoon (the aim is to leave as much liquid behind as possible) place half of the cooled, roasted tomato slices over the cheese mixture. Sprinkle half of the chopped olives over the tomatoes. Repeat layering with the remaining corn, cheese mixture, tomatoes, and olives. Sprinkle 2 tablespoons of breadcrumbs over the top of the pie. Using a small offset spatula, carefully fold the exposed pastry away from the sides so it rests around the top of the filling, creating a border. Return the pie to the refrigerator for 15 minutes. 
 
Bake the pie on a parchment lined baking pan for 55-60 minutes, until the pastry is golden and the pie is bubbling slightly. Remove the pie from the oven and set aside to cool on a rack for 30 minutes. Carefully remove the outer ring from the springform pan. Using a serrated knife, slice the pie. Let cool completely before covering and refrigerating any leftovers.