While the Roediger House dinner table was filled to a happy capacity in the lead-up to Thanksgiving, we gathered to dig into tomato and corn galettes last Monday night. I leaned on store-bought pie crusts this time and probably did a bit too much experimenting and license-taking when I put the pie-like pair all together. Still, with an herbed pre-roasting of the abundance of tomato slices, and extra shakes of cheese at various layering stages, we were likely to be seduced by these extra touches if they'd only come together in concert with one another. Some herbed roasted whole green beans went alongside but we wanted to still save room for dessert, which goes without saying.
And what was that dessert? Well, although there were still plenty of lemon bars left from the previous evening, I detected a hint that those had not proved universally satisfying. Some rather delicious bananas were on hand, in abundance, and I always love to make some pudding. My faithful stand-by recipe from Murray's Old-Fashioned Vanilla Wafers set me up for a fine batch of banana pudding. And this time it seemed worth it for our good guests to have a toasted meringue topping, instead of that old stand-by of Cool Whip.
Pulled together and based on the following evolving recipe history:
- "Tomato Pie," from the Swamp Rabbit Café in Greenville, SC.
- "Tomato and Corn Pie," from Deb Perelman of Smitten Kitchen. [Published 27 August 2009]
- "Tomato and Corn Pie," by Maggie Ruggiero in Gourmet, August 2009, p. 42-43. [Published Online 15 July 2009]
"Murray's Old Fashioned Nana Puddin'," from the Murray Vanilla Wafers [now discontinued] package. Also found online at http://melissaannbrook.blogspot.com/2011/04/banana-and-vanilla-wafer-with-pudding.html.
