This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Double-Corn Tomato Crisp is a savoury version of a crisp or a crumble using lovely (for us) in-season corn and tomatoes in the filling and cornmeal in the “crisp” topping.
Ok, sounds… interesting…
In fact, the corn and tomato filling could easily be enjoyed as-is in salad form. It’s got balsamic vinegar, tomatoes, corn, onions (I used shallots), honey, salt, some spice (I omitted as we are away from home and didn’t have), and fresh herbs (also omitted for the same reason). As a salad, this would be fab!
The topping comes together easily with your hands – butter, cornmeal, flour, a touch of sugar (didn’t use it as the filling was sweet enough), and salt.
It bakes up in around 45 minutes which (as a side note) is a long time to have the oven on in the summer and the result is interestingly delicious! The topping melts in your mouth, kind of like shortbread and I like the crunch from the cornmeal. It IS a sweet dish (corn + tomatoes) so just be aware of that when you are pairing it as a side dish.
Was this a nice side dish ? Yes, absolutely.
Would I make it again? Probably not in the summer (too much oven time for hot weather) but I’d definitely use the filling recipe for a salad. I WOULD make this in the winter as a side, though – using frozen corn and winter tomatoes which can always benefit from a spell in a hot oven to get more flavour!
Get the recipe for Double-Corn and Tomato Crisp on p 329 of Baking with Dorie or here.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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This was my favorite dish! Loved it and worth the oven time. I can’t wait to make it again. I guess I will have to keep it in mind for winter dish too.
Looking forward to making this…sounds interesting. I agree with you though…not much of an easy summer side when you have to have the oven on so long haha!