Farmland Vegetable Pie

Name: Farmland Vegetable Pie
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 237 milliliters chopped basil; 118 milliliters corn kernels (from 1 ear); 118 milliliters cornmeal; 414 milliliters all-purpose flour; 2 garlic cloves, finely chopped; 4 hard-boiled eggs, peeled and chopped; 177 milliliters whole milk plus additional for brushing; 128 grams 1/2 cups coarsely grated Havarti or Muenster cheese; 113 grams okra, trimmed and sliced; 59 milliliters extra-virgin olive oil; 1 teaspoons salt; 1 bunch scallions, chopped, keeping greens separate; 1 sticks cold unsalted butter, cut into 1/2-inch cubes; 680 grams yellow squash, cut into 1-inch pieces; 454 grams yellow tomatoes, seeded and

If $2.12 per serving falls in your budget, Farmland Vegetable Pie might be an outstanding vegetarian recipe to try. This recipe makes 8 servings with 424 calories, 14g of protein, and 25g of fat each. A mixture of olive oil, cornmeal, okra, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes.

Instructions

Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F.

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Baking Sheet

Oven

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

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Squash

Salt

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Colander

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.

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Green Onions

Garlic

Greens

Pepper

Salt

Cooking Oil

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Frying Pan

Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes.

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Vegetable

Squash

Okra

Remove from heat and stir in tomatoes.

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Tomato

Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper.

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Salt And Pepper

Green Onions

Cornmeal

Cheese

Basil

Corn

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Bowl

Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps.

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Butter

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Food Processor

Transfer to a bowl and stir in milk until mixture just forms a dough.

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Dough

Milk

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Bowl

Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.

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Dough

Wrap

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Plastic Wrap

Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round.

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Dough

Roll

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Rolling Pin

Transfer to a 9-inch glass pie plate, leaving overhang.

Spread eggs evenly in crust and season with 1/4 teaspoon salt.

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Crust

Egg

Salt

Add vegetable filling, mounding slightly in middle.

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Vegetable

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.

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Crust

Dough

Roll

Brush crust with additional milk, then cut 3 steam vents.

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Crust

Milk

Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing.

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Crust

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