Creamy Humita Pie with Roasted Tomatoes and Oat Crumble

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the plum tomatoes in a baking dish, toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon dried oregano, and a little black pepper. Roast for 15 minutes until concentrated and lightly browned.

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   2. Meanwhile, melt the butter with the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 6 to 8 minutes until translucent. Stir in the garlic, sweet paprika, and nutmeg, and cook 1 minute more.

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   3. Add the corn kernels to the skillet and cook for 4 minutes, stirring. Sprinkle the all-purpose flour over the mixture and cook for 1 minute to remove the raw taste.

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   4. Pour in the milk gradually, stirring constantly to avoid lumps. Cook for 3 to 5 minutes until a thick creamy mixture forms. Remove from the heat and let it cool slightly for 5 minutes.

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   5. Stir the eggs, soft melting cheese, half of the grated cheese, the remaining salt, and black pepper into the warm mixture. Mix well until fully combined.

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   6. Transfer the filling to a baking dish about 24 cm / 9.5 inches wide. Arrange the roasted tomatoes evenly on top.

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   7. In a small bowl, combine the rolled oats with the remaining grated cheese and a pinch of dried oregano. Sprinkle this crumble evenly over the top.

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   8. Bake the pie at 200 °C / 400 °F for 25 to 30 minutes, until the center is set and the topping is golden.

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   9. Let it rest for 10 minutes before serving so the pie can firm up and be easier to slice.