Farmland Vegetable Pie

Ingredients for Farmland Vegetable Pie

• 675g yellow squash, cut into 1-inch pieces

• 1 bunch spring onions, chopped, keeping greens separate

• 2 garlic cloves, finely chopped

• 60 ml extra jungfruolja

• 110g okra, trimmed and sliced

• 450g yellow tomatoes, seeded and

• 120ml corn kernels (from 1 ear)

• 170g coarsely grated Havarti or Muenster cheese (130g)

• 1 cup chopped basil

• 1 tablespoon cornmeal (not stone-ground)

• 4 hard-boiled eggs, peeled and chopped

• 220g plain flour

• 60g cornmeal

• 1 tablespoon baking powder

• 3/4 teaspoons salt

• 3/4 stick cold unsalted butter, cut into 1/2-inch cubes

• 180ml whole milk plus additional for brushing

Place a heavy baking sheet on middle rack of oven, then preheat oven to 204°C.

Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry.

Cook spring onions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, 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, cornmeal, and spring onion greens. Season with salt and pepper.

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 teaspoons 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.

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