Farmland Vegetable Pie

Ingredients for Farmland Vegetable Pie

• 675g yellow squash, cut into 1-inch pieces

• 1 bunch spring onions, chopped, keeping greens separate

• 2 dientes de ajo, finamente picados

• 60ml de aceite de oliva virgen extra

• 110g okra, trimmed and sliced

• 450g yellow tomatoes, seeded and

• 120ml corn kernels (from 1 ear)

• 170g coarsely grated Havarti or Muenster cheese (130g)

• 1 cup chopped basil

• 1 tablespoon cornmeal (not stone-ground)

• 4 hard-boiled eggs, peeled and chopped

• 220g plain flour

• 60g de harina de maíz

• 1 cucharada de polvo de hornear

• 3/4 cucharaditas de sal

• 3/4 stick cold unsalted butter, cut into 1/2-inch cubes

• 180ml whole milk plus additional for brushing

Place a heavy baking sheet on middle rack of oven, then preheat oven to 204°C.

Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.

Cook spring onions (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 spring onion greens. Season with salt and pepper.

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 teaspoons 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.