Name: Farmland Vegetable Pie
Total time: Active time: 45 min Start to finish: 2 hr
Yield: Makes 6 to 8 servings
Ingredients: 1 1/2 pounds yellow squash, cut into 1-inch pieces; 1 bunch scallions, chopped, keeping greens separate; 2 garlic cloves, finely chopped; 1/4 cup extra-virgin olive oil; 1/4 pound okra, trimmed and sliced; 1 pound yellow tomatoes, seeded and; 1/2 cup corn kernels (from 1 ear); 1 1/2 cups coarsely grated Havarti or Muenster cheese (4 1/2 ounces); 1 cup chopped basil; 1 tablespoon cornmeal (not stone-ground); 4 hard-boiled eggs, peeled and chopped; 1 3/4 cups all-purpose flour; 1/2 cup cornmeal; 1 tablespoon baking powder; 3/4 teaspoon salt; 3/4 stick cold unsalted butter, cut into 1/2-inch cubes; 3/4 cup whole milk plus additional for brushing

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Farmland Vegetable PieRomulo Yanes

With all the amazing fresh produce available at this time of year, we always find ourselves facing the same dilemma: Which delicious, sun-warmed vegetable shall we choose tonight? But when food editor Ian Knauer threw the whole farm stand into a cornmeal crust, it took us only one bite to realize that he had solved the problem once and for all.

Recipe notes

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