A summer vegetable pie full of fresh garden produce like corn, zucchini and tomatoes, is the perfect dish to serve at a summer feast inspired by the Redwall series.
A Feast in Redwall Abbey
Set in the fictional Mossflower Woods, the enchanting world of Redwall revolves around the adventures of its anthropomorphic animal inhabitants. Brain Jacques’ beloved children’s stories tell the heroic stories of the creatures who live in Redwall Abbey and battle many a villain. Jacques’ rich imagery surrounding the many feasts in Redwall provide the perfect inspiration for a lavish feast. Join along with Matthias and Cornflower, as we explore the wondrous culinary delights of Redwall.
A summer vegetable pie
One of Redwall’s most famous dishes is the iconic Deeper ‘n Ever Pie. Filled with trunips, potatoes, and beetroot, Deeper ‘n Ever Pie is comfort food at its finest and the perfect fall or winter entrée. This vegetable pie is a summer version of Deeper n’ Ever pie and is packed with a bounty of garden-fresh crops. Sweet corn, zucchini, fragrant basil, and juicy tomatoes are layered in a buttery crust with a blend of cheeses and baked to perfection. This hearty summer vegetable pie is the perfect vegetarian entrée.
Ingredient Notes
Zucchini: Salting the zucchini will draw out an excess water and prevent the pie from becoming too soggy. Season the shredded zucchini generously with salt and let drain for 30 minutes. Squeeze the zucchini dry before using.
Corn: When in season, use fresh corn on the cob. Thawed frozen corn will work as well if needed.
Ricotta cheese: Fresh ricotta cheese is blended with eggs and two other cheeses to create the filling in this fresh summer pie.
Tomatoes: This vegetable pie is topped with sliced fresh tomatoes. You can use either standard tomato slices or, for a more decorative look, use a blend of cherry, roma, and large tomatoes.
How to make summer vegetable pie
Make the pie crust
In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
Dump the dough mixture onto the counter and use your hands to press it together into a large ball. Shape into a flat disc and cover with plastic wrap. Chill for at least 1 hour.
Prep the vegetables
Begin by salting the zucchini. Shred the zucchini and transfer to a colander. Sprinkle generously with kosher salt, tossing to coat all the shredded zucchini. Place the colander over a bowl to catch the liquid and let sit for 30 minutes. Then, squeeze the zucchini tightly to remove any remaining liquid. Set aside.
Cook the corn cobs. They can either be blanched in boiling water or cooked in the microwave. To microwave corn cobs, place them whole in the microwave and cook on high for 4 minutes. Turn the cobs over and cook for another 4 minutes. Use a chef’s knife to cut the root end of the cob. The cob should then be easy to squeeze out of the husk. Once cooked, use a sharp knife to cut the corn kernels off the cob, and set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onions and sauté for 5 to 7 minutes until softened. Add the minced garlic and sauté for another minute until fragrant. Remove from the heat, transfer to a bowl, and set aside to cool.
Blind bake the crust
Preheat the oven to 375°F. Lightly grease a 9” pie plate. On a lightly floured surface, roll the dough out into a circle. The dough should be around 2 inches wider than the pie plate on all sides. Carefully fold the dough in half then lift it into the pie plate. Unfold the dough and arrange it in the pie plate letting the excess hang over the edges.
Line the pie dough with foil and fill with pie weights or dried beans. Place the pie pan on a baking sheet. Bake for 15 minutes then remove the foil and pie weights.
Fill and bake the pie
In a mixing bowl, combine the eggs, ricotta cheese, kosher salt, and pepper. Whisk together until smooth. Add the flour and fresh basil and whisk into the filling. Add the drained, shredded zucchini, corn kernels, mozzarella cheese, and half of the parmesan cheese. Stir together until combined.
Transfer the filling to the pie crust, smoothing the top. Arrange the tomatoes slices on top of the filling, pressing down gently into the filling. Sprinkle with the remaining parmesan cheese.
Bake the pie at 375°F for 45 to 55 minutes until the filling is set and a paring knife inserted into the filling comes out clean.
Serve the Summer Vegetable Pie
Allow the vegetable pie to cool for 5 to 10 minutes to set slightly before slicing. Enjoy!
