This is the time of year for food that celebrates the vine-ripened tomatoes and squash, fresh from the overflowing garden. Paired with the Reduced Gluten Cheesy Rustic Pie Crust, Savory Rustic Tomato-Squash Pie is a substantial brunch, lunch, or even dinner with an extra slice. We switch back and forth between this recipe and the Summer Quiche, with distinctive flavors for each. Try them both – the garden produce is easier to give away if you cook it first before handing it to the neighbors. Just sayin.’
"Savory Rustic Tomato-Squash Pie"
Author: Sheila and Charlie Kerrian
Recipe type: Entree
Serves: 2 to 4
- Reduced-Gluten Cheesy Rustic Pie Crust or your favorite large deep dish pie crust.
- 1 large vine-ripened tomato, about 1.5 cups in 1/4” slices
- 1 medium yellow squash, about 1.5 cups in 1/4” slices
- 1 medium zucchini, about 1.25 cups in 1/4” slices
- 1/4 cup green onions, sliced and divided
- 1/4 cup green bell pepper, diced and divided
- 3 Tablespoons sun-dried tomato with basil and olive oil (I use Bella Sun Luci Bruschetta)
- 1/4 teaspoon garlic powder, divided
- 1/2 cup mayo
- 1/2 cup (3 or 4 types) cheddar mix, shredded + 3 Tablespoons
- 1 Tablespoon parmesan cheese
- 3/8 teaspoon sea salt, divided
- Parchment paper
- Aluminum cookie sheet with low sides
- Make the pie crust and chill in the refrigerator for an hour.
- Meanwhile, slice the tomato, remove seeds, and place on paper towel in single layer.
- Slice yellow squash and zucchini and place in single layer on a paper towel.
- Slice green onions and set aside.
- Dice green bell pepper and set aside.
- Combine mayo and mixed cheddar in small bowl and stir until mixed. Set aside.
- Preheat oven to 400 degrees.
- Center pie dough on parchment paper and roll out to 12” circle, cutting off extra with pizza cutter.
- Spread sun-dried tomato with basil and olive oil evenly in center of pie dough, leaving 1.5” to 2” edge empty pie dough all around.
- Arrange yellow squash slices on top of sun-dried tomato in one layer. Sprinkle with 1/8 teaspoon sea salt.
- Repeat layering with zucchini slices, adding 1/8 teaspoon sea salt, 1/8 teaspoon garlic powder, 1/2 the green onions, and half the diced bell pepper.
- Spread mayo/cheese mix evenly on top of zucchini layer.
- Arrange tomato slices evenly on top of mayo/cheese. Sprinkle with 1/8 teaspoon garlic powder and 1/8 teaspoon sea salt.
- Carefully pull up, fold, and pleat pie dough around the edges of the veggie layers to create rustic sides for the pie.
- Pick up parchment paper with rustic pie on it and place on the cookie sheet.
- Before placing in the oven, trim off any parchment paper hanging over the edge of the cookie sheet.
- Bake on the bottom rack at 400 degrees for 20 minutes.
- Turn cookie sheet and bake for another 20 minutes on bottom rack.
- Reduce oven temperature to 350 and remove pie from oven.
- Spread rest of bell peppers and onions evenly on tomatoes.
- Top with 3 Tablespoons mixed thin shredded cheddar and 1 Tablespoon Parmesan cheese.
- Return to oven on middle rack and bake until crust is golden brown, about 10 more minutes. Cheese should be melted and any visible mayo/cheese mix should be bubbly. Vegetables will be crisp tender.
- Remove from oven, place on cooling rack, and let sit (on cookie sheet) for 5-10 minutes. Transfer to serving dish.
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