Farmland Vegetable Pie
A hearty savory pie filled with fresh summer vegetables including yellow squash, okra, tomatoes, and corn, layered with hard-boiled eggs and cheese between a homemade cornmeal crust.
Ingredients
- •1½ pounds yellow squash
- •1 bunch scallions
- •2 cloves garlic
- •¼ cup extra-virgin olive oil
- •¼ pound okra
- •1 pound yellow tomatoes
- •½ cup corn kernels
- •1½ cups Havarti or Muenster cheese
- •1 cup basil
- •1 tablespoon cornmeal
- •4 whole hard-boiled eggs
- •1¾ cups all-purpose flour
- •½ cup cornmeal
- •1 tablespoon baking powder
- •¾ teaspoon salt
- •¾ stick unsalted butter
- •¾ cup whole milk
Cooking Instructions
- 1.
Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
10 min
- 2.
Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
30 min
- 3.
Cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes.
15 min
- 4.
Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
5 min
- 5.
Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough.
10 min
- 6.
Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
5 min
- 7.
Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang.
10 min
- 8.
Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
5 min
- 9.
Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around.
10 min
- 10.
Brush crust with additional milk, then cut 3 steam vents.
2 min
- 11.
Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.
75 min