Go Back
Print

Tomato, Corn, and Summer Squash Pie

This savory pie is a terrific way to bring together the best of summer produce. You can make it ahead and chill until ready to serve. Feel free to reheat in a 300 degree oven just until warm. Enjoy for brunch, lunch or supper with a green salad on the side.

Prep Time 45 minutes
Cook Time 1 hour
Servings 6 to 8 servings
Author Katie Morford

Ingredients

Pie crust

  • ¾ cup whole-wheat pastry flour, spooned into the measuring cup and leveled
  • ¾ cup all-purpose flour, spooned into the measuring cup can leveled
  • ½ teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons butter, cut into 12 tiny cubes
  • 1/4 cup icy cold water

Vegetables and filling

  • 2 teaspoons extra-virgin olive oil
  • 1 cup thinly sliced shallots (2 large shallots should do)
  • 2 cups cherry tomatoes (if large, in half)
  • 2 ears corn, shucked and sheared off the cobs (2 cups of kernels)
  • 1 ½ cups 1/4-inch diced zucchini (about 1 medium zucchini)
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup roughly chopped, loosely packed fresh basil
  • 3 eggs
  • 2/3 cup milk
  • 3/4 cup cottage cheese
  • 2 ounces grated Parmesan cheese (1 cup coarsely grated)

Instructions

Make the pie crust

  1. Put the whole-wheat and all-purpose flours and salt into the bowl of a food processor fitted with a metal blade and pulse several times to blend. (See Notes below to make this without a food processor).

  2. Add the olive oil and pulse several times to blend. Scatter the butter over the flour and pulse until it breaks up into little pebbles, about 30 to 40 pulses.

  3. With the food processor running, slowly add the water and run just until blended.

  4. Turn the dough onto a lightly floured surface and pat it into a tidy disk. It should be just moist enough to hold together (add a dribble more water, if needed). Roll out the dough to fit a 10-inch pie pan. Transfer to the pie pan and pinch the edges. Refrigerate for at least 30 minutes(or up to overnight).

  5. Preheat oven to 400 degrees F. Poke the bottom and sides of the dough with a fork a number of times. Lightly drape a piece of foil over the crust and bake on the bottom rack until it just begins to color, about 20 minutes. Let cool for at least 20 minutes.

Prepare the filling

  1. Heat the olive oil in a large skillet over medium. Add the shallots and tomatoes and sauté until the tomatoes begin to wrinkle and soften, 6-7 minutes. Add the corn, zucchini, salt, and several cracks of black pepper and continue to sauté until the zucchini is just tender, another few minutes. Stir in the basil and remove from heat.

  2. In a food processor or blender, blend the cottage cheese, milk, and eggs until smooth. You can also do this by hand with a whisk.

Assemble the pie

  1. Spoon the vegetable onto the pie crust, making sure everything is evenly distributed. Pour the egg mixture over the vegetables and sprinkle Parmesan on top.

  2. Bake until the crust is nicely browned and the center is just set, 30 to 40 minutes.

  3. Leave the pie to rest for 15 minutes before cutting into wedges.

  4. Makes 6 to 8 servings.

Recipe Notes

To make the pie dough by hand, in a large bowl use a fork to stir together the two flours and salt. Drizzle the olive oil over the flour and stir again. Scatter the butter cubes over the flour and toss to coat. Use a pastry cutter or your hands to work the butter and flour together until it looks like little pebbles. Drizzle in the ice water and stir with a fork until it's all one even consistency and the dough holds together when you pinch it between your fingers. Proceed according to the recipe.