Summer Vegetable Pot Pie

1 pound squash, cut into 1-inch pieces
1 bunch leeks, chopped
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
1/4 pound carrots, peeled and chopped
1 pound 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 ounces)
chopped basil or other herbs

1 tablespoon cornmeal (not stone-ground)
4 hard-boiled eggs, peeled and chopped
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

Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F. Toss squash with 1 teaspoon salt, and drain in colander 30 minutes. Cook leeks and garlic in oil, stirring occasionally, until golden, 4 to 6 minutes. Add squash and carrots and cook 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, and cornmeal. Season with salt and pepper.
Make crust and bake pie: 
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 teaspoon 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.

One thought on “Summer Vegetable Pot Pie

  1. we made this and absolutely Loved it! it was our first ‘pie crust’ endeavor and the cornmeal really made it perfect. can’t wait to make a fall veggie version!

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