FARMLAND VEGETABLE PIE

Farmland Vegetable Pie image

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.

Provided by blucoat

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

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
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

Steps:

Make filling:.
Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.
Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.
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.
Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.
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.
Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
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.
Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle.
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.
Brush crust with additional milk, then cut 3 steam vents.
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.