Farm-fresh finds: Using up summer's bounty? Easy as pie


My favorite time of year is high summer, the time of overwhelming harvest. I love having a million tomatoes in the house and a million more on the vine outside. I love getting tired of eating squash. I love buying delicious local corn for ridiculously low prices. I'm in heaven right now.

My CSA came with a pound of cherry tomatoes this week, all of which I roasted with a little bit of olive oil, salt and pepper. Half went on a pizza (I am not ashamed to admit that I eat at least one homemade pizza a week), but I wanted to do something new with the other half, so I used them to make a pretty roasted squash and tomato pie.

This pie is easy on the eyes because it's easy to arrange some tomatoes on the top. You can make it easier on yourself by buying a premade pie crust. I like to make my own, but I don't have a go-to recipe. I usually just Google it. This makes a pretty small pie -- try an 8-inch or smaller pan. I ended up having to squoosh down my crust to make a kind of galette, which was fine with me.

Roasted squash and tomato pie

Around a dozen cherry tomatoes

One small-to-medium squash

Some olive oil, salt and pepper

Two or three sprigs of thyme and rosemary

1 pie crust

1/2 cup shredded parmesan

1/2 cup shredded cheddar

2-4 tablespoons panko breadcrumbs (optional, but really nice)

To roast veggies: Lightly coat with olive oil, salt and pepper to your liking. Roast in same pan for 20-30 minutes at 400 degrees.

To make pie: Place pie dough into pan. Layer ingredients: First squash, then cheese, then tomatoes. Shred a little more parmesan on top of tomatoes, then top with bread crumbs. Bake at 350 degrees for 20-30 minutes. Serve warm so the cheese is melty.

Are you tired of corn yet? I'm really getting into fun vegetable purees and I have been making a sauce using an adapted Martha Stewart recipe. I roast corn and blend it together with herbs, roasted garlic and parmesan. It's great for crostinis (add bacon on top!), pizzas and maybe even swirling into hummus. It's a nice way to break the corn doldrums. Just cut the kernels off two ears and toss them in the food processor with a few cloves of roasted garlic and as much parmesan and herbs as you like.


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