Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, July 6, 2015

Summer Vegetable and Cheese Pie

This hearty vegetarian pie is loaded with the flavors of summer—and plenty of cheese. Peppers, fresh corn, summer squash, scallions, sweet tomatoes, mmmmm. And when you add the cheesy, salty bite of asiago along with creamy provolone and ricotta, you’ve got a rich, flavorful pie to celebrate the season. You won’t miss the meat.

Tip: Removing the kernels from an ear of corn is easy. Stand the ear in a shallow bowl and gently scrape down the sides just beneath the kernels with a large, sharp knife. Take it slowly so that the kernels land in the bowl, not on the walls.

For potpies that aren’t so vegetarian, check out Skillet Chicken Potpie with Fresh Herbs and Spinach and Smoked Salmon Pie.

(serves 4-6)

  • olive oil for oiling skillet
  • 1 14.1-oz package refrigerated piecrusts (2 crusts)
  • 1 cup coarsely shredded asiago cheese
  • 1/2 cup coarsely shredded provolone cheese
  • 1/2 cup mixed, chopped red and green bell pepper (or all red)
  • 2 scallions, thinly sliced
  • fresh corn kernels from 1 large ear
  • 1 cup ricotta cheese
  • 1 very small zucchini, thinly sliced (1/8-inch)
  • 1 very small yellow squash, thinly sliced (1/8-inch)
  • 2 large roma tomatoes, thinly sliced (1/8-inch) and patted dry with paper towels
  • sea salt
  • freshly ground black pepper
  • 1 egg white, whisked
Provolone, Asiago, and Ricotta
Pie Vegetables 
Yellow Squash and Zucchini 
Sliced Tomatoes
  1. Preheat the oven to 375° F.
  2. Lightly oil a 10-inch cast-iron skillet and place 1 piecrust in the bottom, pressing gently against the sides.
  3. In a bowl, toss together the asiago and provolone cheeses. In another bowl, combine the bell pepper, scallions, corn, and ricotta.
Ready to Fill 
Peppers, Scallions, and Corn
Ricotta Added
  1. Scatter 1/3 of the asiago and provolone mixture over the piecrust. Top with half the zucchini slices and half the yellow squash slices, mixing vegetables throughout the layer. (Overlap as needed, but don't double-stack. Save any remaining vegetables for later use.)
  2. Spread half the ricotta mixture on top, then top with half the tomato slices. Season with salt and pepper.
  3. Scatter another 1/3 of the asiago and provolone mixture over the tomatoes and repeat the layering, ending with the remaining 1/3 asiago and provolone mixture on top.
  4. Top with the remaining piecrust, crimping the edges around the border. Make crisscross cuts in the top crust and brush with egg white.
Asiago and Provolone
Squash Layer 
Ricotta Mixture
Tomato Layer 
Ready to Bake
Bake 40 minutes, until crust is golden brown and filling is bubbly. Transfer the skillet to a wire rack and let rest 10 minutes before slicing.

Baked Pie
Summer Vegetable and Cheese Pie

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