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.
(serves 4-6)
Ingredients
- 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 |
Preparation
- Preheat the oven to 375° F.
- Lightly oil a 10-inch cast-iron skillet and place 1
piecrust in the bottom, pressing gently against the sides.
- 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 |
- 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.)
- Spread half
the ricotta mixture on top, then top with half the tomato slices. Season with
salt and pepper.
- 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.
- 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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