Chili Corn Cilantro Slab Pie
- 1 slab pie dough recipe
For the filling:
- 2 bunches cilantro (about 7 ounces or 201 grams), roughly chopped
- ½ cup (81 grams) pumpkin seeds
- 2 cloves (about 4 grams garlic), roughly chopped
- ½ cup (75 grams) olive oil
- 2 cups (518 grams) plain full-fat yogurt
- 2 large eggs
- 1 whole chili in adobo roughly chopped (optional: feel free to substitute a tablespoon of hot sauce or if you want to cut back on the heat, 1 tablespoon of smoked paprika instead)
- The zest of 2 limes
- 1 tablespoon (10 grams) kosher salt
- 12 ears of corn kernels removed from cobs (frozen corn is fine here too, you’ll need about 2 pounds 12 ounces/1237 grams kernels)
- 3 large jalapenos (about 147 grams), thinly sliced
- 3 large scallions (about 49 grams), white bottoms thinly sliced
- Adjust oven racks so that one rack is at the very bottom of the oven and one rack is in the middle of the oven. Place a layer of foil over the entirety of the bottom rack. (This is to catch any drips!) Heat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- On a lightly floured surface or between two large pieces of parchment paper, roll dough to a 22-by-18-inch rectangle. Fit into an 18-by-13-inch rimmed baking sheet, pressing into corners (pastry should hang over sides) and trim dough so that it hangs over the sides of the tray by about 1”. Use excess dough trimmings to fill in any gaps in the crust.
- To make the epi crust decorations as pictured, roll overhanging dough tightly around the rim of the sheet tray. Use your fingers to gently pinch the rolled dough up, creating more height. Using a sharp pair of kitchen scissors, snip the dough at alternating 45 degree angles around the sheet tray. Gently fan out the pieces in opposite directions. Chill while assembling filling.
- Assemble filling: in a food processor, combine chopped cilantro, pumpkin seeds and garlic. With the food processor running, stream olive oil through the top until mixture is evenly chopped. Scrape down the sides of the food processor and add yogurt, eggs, chili in adobo, lime zest and salt and blend until very smooth. Taste and adjust seasonings– it should taste almost aggressively salty at this point. Pour into bottom crust.
- Top yogurt mixture with corn kernels, spreading evenly over the surface of the pie. Sprinkle sliced scallions and jalapenos on top of the corn. Whisk 1 egg with 1 tablespoon water until completely homogenous. Gently brush egg wash over the exposed crust.
- Bake tart: Place assembled slab pie on the middle rack of the oven and bake for 40 minutes. After the 40-minute mark, rotate pie and bake for 20-30 minutes more, or until the crust is deeply browned and the yogurt mixture is set in the middle– it should puff up slightly and lose the wet, loose appearance that it had when you poured the unbaked mixture into the pan. Keep in mind that the edges will set before the middle, so watch the middle closely.
- Allow the pie to cool for an hour on a rack before slicing and serving. To slice, cut pie in half lengthwise and then cut each half in half again. Rotate pie and cut in half widthwise and cut each of those halves in half again, for a total of 16 slices. Serve warm or at room temperature.