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 garlic cloves, finely chopped

• 60ml extra-virgin olive oil

• 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 cornmeal

• 1 tablespoon baking powder

• 3/4 teaspoons salt

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

• 180ml whole milk plus additional for brushing

How to make Farmland Vegetable Pie

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.