SLIGHTLY SPICY GRILLED VEGETABLE PIE

Slightly Spicy Grilled Vegetable Pie image

Provided by Molly O'Neill

Time 2h15m

Yield Eight servings

Number Of Ingredients 18

Ingredients

3/4 cup flour
1/2 cup cornmeal
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon cayenne
6 tablespoons cold unsalted butter, cut in pieces
2 tablespoons ice water
1 1/2 cups canned cannellini beans, drained and rinsed
1 clove garlic, peeled
1/4 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground pepper to taste
1 teaspoon olive oil
4 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices, grilled until tender but not soft and cut across into 1/2-inch pieces
Salt and freshly ground pepper to taste
3 red bell peppers, roasted, peeled, seeded, deribbed and cut into 1/2-inch dice
3 yellow bell peppers, roasted, peeled, seeded, deribbed and cut into 1/2-inch dice
1 cup grilled corn

Steps:

To make the crust, combine the flour, cornmeal, sugar, salt and cayenne in a bowl. Rub in the butter. Take out 1/4 cup of the mixture and set aside. Add the ice water and stir just until mixture forms into a ball. Wrap in plastic and chill for 30 minutes.
Preheat the oven to 350 degrees. Roll out the crust between 2 layers of plastic wrap. Remove the top layer of plastic and invert into a 9-inch pie plate. Peel off the plastic, fit the dough into the plate and trim the edges. Line the pie plate with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Carefully lift out the foil and set the crust aside.
To make the beans, place all of the ingredients in a food processor and process until smooth. Set aside. To make the vegetables, season the zucchini with salt and pepper. In a bowl, toss together the roasted peppers and grilled corn. Season with salt and pepper.
To assemble, spread half of the bean puree over the crust. Top with half of the zucchini, pressing it into the bean puree. Top with half of the pepper mixture. Spread the remaining bean puree over the pepper mixture. Top with the remaining pepper mixture and then the zucchini, pressing each layer down. Sprinkle the top with the reserved crumb mixture. Bake for 45 minutes. Let stand for 15 minutes. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 742 milligrams, Sugar 6 grams, TransFat 0 grams