Farmland Vegetable Pie

Submitted by blucoat

"This delicious recipe is from last month's Gourmet Magazine. This is a very forgiving recipe so feel free to play around with the fillings and use those vegetables that most appeal to you or are in season at your local farmer's market."

 

• Ready In: 1hr 45mins
• Ingredients: 17
• Serves: 8

ingredients

• For filling

• 1 1⁄2 lbs yellow squash, cut into 1-inch pieces
• 1 bunch scallion, chopped, keeping greens separate
• 2 garlic cloves, finely chopped
• 1⁄4 cup extra virgin olive oil
• 1⁄4 lb okra, trimmed and sliced
• 1 lb yellow tomatoes, seeded and chopped
• 1⁄2 cup corn kernel (from 1 ear)
• 1 1⁄2 cups coarsely grated havarti cheese (4 1/2 ounces) or 1 1/2 cups muenster cheese (4 1/2 ounces)
• 1 cup chopped basil
• 1 tablespoon cornmeal (not stone-ground)
• 4 hard-boiled eggs, peeled and chopped

• For crust

• 1 3⁄4 cups all-purpose flour
• 1⁄2 cup cornmeal
• 1 tablespoon baking powder
• 3⁄4 teaspoon salt
• 3⁄8 cup cold unsalted butter, cut into 1/2-inch cubes
• 3⁄4 cup whole milk, plus additional for brushing

directions

1. Make filling:.
2. Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
3. Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
4. 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.
5. Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.

6. Make crust and bake pie:

7. 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.
8. Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
9. 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. Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
11. 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.
12. Brush crust with additional milk, then cut 3 steam vents.
13. 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.