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Prep Time: 0 Minutes Cook Time: 2700 Minutes |
Ready In: 2700 Minutes Servings: 6 |
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With all the amazing fresh produce available at this time of year, we always find ourselves facing the same dilemma: Which delicious, sun-warmed vegetable shall we choose tonight? But when food editor Ian Knauer threw the whole farm stand into a cornmeal crust, it took us only one bite to realize that he had solved the problem once and for all. Ingredients:
1 1/2 pounds yellow squash, cut into 1-inch pieces |
1 bunch scallions, chopped, keeping greens separate |
2 garlic cloves, finely chopped |
1/4 cup extra-virgin olive oil |
1/4 pound okra, trimmed and sliced |
1 pound yellow tomatoes, seeded and |
1/2 cup corn kernels (from 1 ear) |
1 1/2 cups coarsely grated havarti or muenster cheese (4 1/2 ounces) |
1 cup chopped basil |
1 tablespoon cornmeal (not stone-ground) |
4 hard-boiled eggs, peeled and chopped |
1 3/4 cups all-purpose flour |
1/2 cup cornmeal |
1 tablespoon baking powder |
3/4 teaspoon salt |
3/4 stick cold unsalted butter, cut into 1/2-inch cubes |
3/4 cup whole milk plus additional for brushing |
Directions:
1. Make filling: Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
2. Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
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.
4. Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
5. Make crust and bake pie: 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.
6. Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
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.
8. Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
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. Brush crust with additional milk, then cut 3 steam vents.
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.
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