Ingredients
For filling
- 1 1/2 lb yellow squash, cut into 1-inch pieces
- 1 bunch scallions, 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 kernels (from 1 ear)
- 1 1/2 cups coarsely grated Havarti or Muenster cheese (4 1/2 oz)
- 1 cup chopped basil
- 1 tablespoon cornmeal (not stone-ground)
- 4 hard-boiled eggs, peeled and chopped
For crust
- 1 3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 stick cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup whole milk plus additional for brushing
Description
Food Editor Ian Knauer Threw The Whole Summer Farm Stand Into A Cornmeal Crust.
Gourmet Magazine
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