Tomato and Corn Pudding

Name: Tomato and Corn Pudding
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 10 serving(s)
Ingredients: 1 1/2 lbs firm ripe tomatoes, trimmed and sliced 1/4 inch thick; salt and pepper; 2 tablespoons olive oil; 2 large onions, chopped; 5 -7 ears fresh corn, kernels cut off cobs, about 4 Cups; 2 large garlic cloves, minced; 6 ounces fresh spinach, cleaned, dried and cut into thin strips; 1 cup half-and-half (could use evaporated skim milk); 2 large eggs, plus; 2 egg whites; 1/4 teaspoon cayenne pepper; 1 1/4 cups shredded havarti cheese or 1 1/4 cups gruyere cheese, divided use; 5 tablespoons chopped fresh parsley or 5 tablespoons chives, divided use

Submitted by Amberngriffinco

"Rich, filling,FRESH SUMMER FILLED dish that will please a vegetarian or meat eater easily!! Flavor packed into EACH BITE!! If you can't find Havarti, you can substitute Gruyere. My absolute favorite to make for my vegetarian nieces."

Download

photo by hepcat1

Ready In:: 1hr 10mins
Ingredients:: 13
Serves:: 10

ingredients

1 ¹⁄₂ lbs firm ripe tomatoes, trimmed and sliced 1/4 inch thick
salt and pepper
2 tablespoons olive oil
2 large onions, chopped
5 -7 ears fresh corn, kernels cut off cobs, about 4 Cups
2 large garlic cloves, minced
6 ounces fresh spinach, cleaned, dried and cut into thin strips
1 cup half-and-half (could use evaporated skim milk)
2 large eggs, plus
2 egg whites
¹⁄₄ teaspoon cayenne pepper
1 ¹⁄₄ cups shredded havarti cheese or 1 1/4 cups gruyere cheese, divided use
5 tablespoons chopped fresh parsley or 5 tablespoons chives, divided use

directions

Heat oven to 350 degrees.
Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
In large skillet, over medium heat, heat oil tillhot. Add onions and corn, cook, stirring frequently, till softened, about 6 minutes. Add garlic and spinach, cook stirring frequently for 1 minutes more. Remove to large bowl.
In another mixing bowl whiks half an half, eggs, egg whites, 1 tsp salt, 1 tsp pepper and cayenne. Add corn mix and stir well. Stir in 1/2 C cheese and 2 Tbsp parsley.
Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.

Questions & Replies

Got a question? Share it with the community!

Reviews

Excellent. By some quirk of fate I had all the ingredients except havarti and parsley. I used goat cheese and it was great. I cut the recipe in half and only had two ears of corn. Will definitely make this again.

surus
We just loved this dish. Mine was also a bit runny but we didn't care because I believe it was from the fresh corn. Huge hit here!

SB61287
We loved the flavor! Fresh corn, home-grown tomatoes, fresh spinach, creamy cheese...what's not to love? The one negative is that it was very runny, though! I'm not sure what happened, perhaps I didn't salt the tomatoes long enough? The leftovers were better as I was able to drain off the runny parts since it firmed up in the fridge. But I'll defintely make this again!

hepcat1
This was absolutely wonderful -- both my husband and I loved it. I didn't have fresh corn, and so used frozen roasted corn; I also used fat-free half-and-half in an effort to knock the calories back a bit. I used half full-fat Havarti and half reduced-fat Havarti. I don't think the recipe suffered a bit! This will definitely be a hit recipe in the summer, when tomatoes are at their peak. Thanks so much for posting this!

KLHquilts
I think this has to be one of my all time favorite dishes from Recipezaar! It is a pefect summer dish and tastes awesome! Very easy to make and extremely flavorful. I highly recommend this! Easy to put together and bake while you are grilling some chicken or fish and tossing a salad. Thanks for sharing such a wonderful recipe!

JillAZ