- Prep time
- 30 minutes PT30M
- Cook time
- 1 hour PT1H
- Serves 4-5
This Squash & Tomato Pie is a great side dish for grilled or slow-roasted meats. Early fall in the Sacramento Valley yields some of the best and freshest produce in the nation. Basil, red onions, squash, sweet corn and tomatoes are at their peak; their flavors meld perfectly together in this dish.
- 2 lbs. assorted summer squashes
- 2 medium red onions
- 4 ears sweet corn, kernels shaved and reserved
- 4-5 medium-sized heirloom tomatoes
- 4 cloves garlic, chopped coarse
- Extra-virgin olive oil
- 1 bunch fresh basil leaves, chiffonade
- 2 cups Italian Fontina cheese, shredded
- 2 cups seasoned bread crumbs
- ½ cup Parmigiano-Reggiano, grated
- Kosher or sea salt and cracked black pepper to taste
Preheat oven to 375ºF.
Prep vegetables; cut tomatoes and squashes into slices about a fingers width thick. Remove tops and bottoms of onion; cut each onion in half, lay each half on its side and cut into ¼-inch-thick strips (lyonnaise).
Cook squash over medium-high heat with a little olive oil until caramelized on both sides. Remove from the pan and set aside. In the same pan, sauté onions and garlic until golden brown, then add corn kernels and cook for another 3-5 minutes; add fresh basil.
In an 8- to 9-inch baking dish, layer the ingredients, beginning with the squash, next a layer of tomatoes and sprinkling of salt and pepper, followed by a layer of the corn and onion mixture, and finally a layer of Fontina cheese; repeat once more. Drizzle olive oil over the mixture and a little more salt and pepper.
In a bowl, mix breadcrumbs and Parmigiano-Reggiano together until well mixed. Sprinkle this mixture over the top of the vegetables and place dish in the oven on the center rack. Bake for about 45 minutes; crust should be golden brown.
Remove from oven and let stand 10 to 15 minutes before serving or refrigerate and chill overnight for a great addition to a picnic.
Techniques used in this recipe:
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
Native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.
The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality.
Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.
A varietal that usually has red-fruit characteristics, deep violet and purple color, strong tannin structure and high levels of alcohol. Like Syrah, it is sometimes peppery.
Don't be confused by its name. This is not the grape of Vino Nobile di Montepulciano, which is made from Sangiovese. The grape Montepulciano is widespread throughout central and southern Italy and is especially known in Abbruzzi.
A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.
This grape varietal is primarily grown in the Friuli-Venezia Giulia region of northeastern Italy. Refosco is often referred to as Mondeuse Noire and makes delicious everyday table wines.
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.