A meatless entree that presents gorgeously and tastes delicious.




FOR FILLING 1 ½ lb yellow squash, cut into 1-inch pieces 1 bunch scallions, chopped, keeping greens separate 2 garlic cloves, finely chopped ¼ cup extra-virgin olive oil ¼ lb okra, trimmed and sliced 1 lb tomatoes, yellow if possible, seeded and chopped ½ cup corn kernels 1 ½ cups coarsely grated Havarti or Muenster cheese (4 ½ oz) 1 cup chopped fresh basil or 2 teaspoons dried 1 tablespoon cornmeal 4 hard-boiled eggs, peeled and chopped FOR CRUST 1¾ cups all-purpose flour ½ cup cornmeal 1 tablespoon baking powder ¾ teaspoon salt ¾ stick unsalted butter, cut into ½-inch cubes ¾ cup milk for additional brushing

Nutritional information

No nutrition information available


1. MAKE FILLING: Place a heavy baking sheet on middle rack of oven, then preheat oven to 400ºF. 2. Toss squash with 1 teaspoon. Salt, then drain in a colander 30 minutes. Pat squash dry. 3. Cook scallions (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. 4. Remove from heat and stir in tomatoes. 5. Transfer to a large bowl, then toss in corn, cheese, basil, cornmeal, and scallion greens. 6. Season with salt and pepper. 7. MAKE CRUST AND BAKE Pulse dry ingredients with butter in a Cuisinart food processor until mixture resembles coarse corn meal with some pea-size butter lumps. 8. Transfer to a bowl and stir in milk until mixture just forms a dough. 9. Gather dough into a ball and chill, wrapped in plastic wrap, minutes. 10. Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. 11. Transfer to a 9-inch glass pie plate, leaving overhang. 12. FILL Spread eggs evenly in crust and season with ¼ teaspoon salt. 13. Add vegetable filling, mounding slightly in middle. 14. Roll out remaining dough in same manner and place over filling. 15. Trim, leaving a ½-inch overhang. Press edges of crust together. 16. Fold overhang under and crimp edge all around. 17. Brush crust with additional milk, then cut 3 steam vents. 18. Bake until crust is golden an filling is bubbling, 50 minutes to 1 hour. 19. Cool at least 15 minutes before slicing. Serve warm or at room temperature. SERVE HUMMUS, PITA BREAD, VEGGIES CHAMPAGNE, SPARKLING CIDER, SELTZER AND SODA AT 7:00 6:00 SET OUT COCKTAIL NAPKINS; SET UP TRAY FOR HORS D’OEUVRES Bake Farmland Vegetable Pie until crust is golden an filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature. DINNER AT 7:45-8:00, CHECK AT 7:30. IF DONE TAKE FROM OVEN. COOL AT 7:30-7:40, COOK AT 6:40, PREHEAT OVEN AT 6:10. Dessert: Key Lime Pie, fruit salad, coffee, tea, cappuccino, espresso serve around 8:30