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.’
We have been moving toward a gluten-free diet in our house – not completely, but definitely reduced. Sheila has experimented with flour combinations and this flavor-packed crust is a soft version that stands up to hearty veggie fillings. The flavor in the crust complements all veggie and some meat fillings. We have a Savory Tomato-Squash filling that when combined with this crust, is delicioso! Give the crust a try. 🙂
1 cup all-purpose flour + 1 Tablespoon for roll-out
1/2 cup white rice flour
1/2 cup brown rice flour
1/2 cup fine ground almond flour
1/2 teaspoon sea salt
1 cup butter (straight butter, or butter with canola oil added)
1/4 cup shredded thin, cheddar mix
1 Tablespoon grated parmesan cheese
4-5 Tablespoons cold water
Parchment paper, 15” wide
Place all flours (except 1 Tablespoon) and sea salt in large mixing bowl, and whisk to combine.
Dice butter into 1/4 inch pieces and add to bowl.
Add cheddar and Parmesan cheeses to the bowl.
Use pastry blender and cut butter and cheeses into the dry ingredients, until well blended and resembles pea sized clumps.
Make a well in the center of the mixture and pour in water.
Use hands to combine water and the rest of the mixture until dough comes together.
Form into a disk (about 1 to 1.5 inches thick), then cover in plastic wrap and refrigerate for no more than an hour.
Prep your chosen pie filling while waiting for the dough to chill.
When ready to roll out the dough, get two large pieces of parchment paper ready, one to place under the dough and one to place on top. Sprinkle small amount of all-purpose flour on the bottom paper, center the disk on the sheet, and sprinkle small amount of flour on the disk.
Roll out the dough between the papers until 12” in diameter, keeping it centered.
Remove the top paper and trim the extra dough from the 12” circle.
Place the circle of dough (still centered on the paper) onto a disposable aluminum cookie sheet.
It is ready to receive the savory filling of your choice.
Place the filling in the center, leaving a 1.5 to 2 inch edge all around.
This dough can be folded and pleated easily to create the rustic look, and will hold in the moisture from the filling.
Bake on bottom oven rack after filled for ‘no-soggy-bottom.’
Time and temperature depends on your chosen filling, but between 350 and 400 degrees for 50-60 minutes are the target ranges.
We don’t grill on rainy days during the summer, but sometimes we want a hearty meal without heating up the oven. Sheila’s mom taught this recipe to her when she was learning how to cook. Easy, tasty, foolproof, and ready a few minutes after the macaroni is done. If you want to serve it absolutely cold, it takes a little longer, but we never wait that long.
Sheila laughed and pronounced it dead-body-proof as well, since she practiced the recipe on her mom and dad several times as a teen, and they lived.
8 oz box small elbow macaroni uncooked – about 2 cups
1/2 teaspoon butter/margarine for macaroni water
1 teaspoon sea salt for water
2 5oz cans tuna
1 8oz can very young small sweet peas
1 cup mayo
1/2 cup crumbled, seasoned croutons
Fill 4 quart pot halfway with water and bring to a boil.
Add teaspoon sea salt to water or to taste.
Add uncooked macaroni to water, and return to boil.
Add teaspoon margarine to water (keeps macaroni from sticking to itself).
Boil for 8-10 minutes until ‘al dente’ (firm), stirring occasionally.
Pour into colander, drain well, and return macaroni to the pot.
Drain water/oil from the tuna cans and add tuna to the macaroni pot.
Drain liquid from peas and add to the macaroni pot.
Add mayo to the pot and lightly toss all ingredients together.
Arrange contents of pot in serving dish and sprinkle crumbled croutons on top.
Chill in refrigerator for up to an hour and serve.
Note: The versatility of this dish is that it can be served hot as well. The prep is exactly the same, except that once the ingredients are combined in the pot, they should be transferred to a baking dish. Bake at 350 for about 30 minutes or until heated through.
Tastes great hot or cold, but in the summer, we always serve it cold.