Ingredients: |
Ingredients: FOR THE CORNMEAL CRUST:
1 cup all purpose flour
1/4 cup cornmeal
1/2 t. salt
2 t. sugar
8 T. unsalted butter, cut into 1/2 inch pieces
3 T. ice water, plus more as needed
4 thick cut bacon slices, diced, cooed and fat reserved
1 small yellow onion, diced
1 small red bell pepper, seeded and cut into 1/4 inch strips
2 ears of corn, kernels cut off cubs, kernels and cobs reserved
4 oz. green beans, trimmed and cut thinly on the bias'
Kosher salt and pepper to taste
1 bunch chard, ribs removed and leaves cut into strips
1/4 cup half and half
3 eggs
1 cup shredded cheddar cheese
2 T. minced fresh chives
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Directions: |
Directions:To make the cornmeal crust, in a food processor, combine the flour, cornmeal, salt and sugar and pulse to combine, about 5 pulses. Add the butter and process until the mixture resembles coarse meal about 10 pulses. Add 3 T. ice water and pulse 4 or 5 times. The dough should hold together when squeezed with your fingers but should be sticky. If it is crumbly, add more water, 1 t. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic and refrigerate for 30 minutes.
Preheat oven to 425º. On a lightly floured surface, roll out the dough into a 13" round. Transfer to a 10 inch cast iron fry pan, pressing the dough into the bottom and sides of the pan. Fold under the overhanging dough and flute the edges. Prick the sides and bottom of the dough. refrigerate for 10 minutes. Transfer to the oven and bake for 12 minutes, pricking the pastry with a fork if it puffs up.
Transfer to a wire rack and let cool. Reduce the oven to 375º.
To make the filling, in a large nonstick fry pan over medium high heat warm 1 T. of the reserved bacon bat. Add the onion, bell pepper and corn kernels and cook until the vegetables are just starting to soften, about 5 minutes. Add the green beans, salt and pepper and cook for 3 minutes. Transfer to a bowl.
Warm 1 t. of the bacon fat in the pan. Add the chard and cook until just wilted, about 2 minutes. Transfer to the bowl with the onion mixture.
Using a butter knife, scrape the corncobs into a large bowl to extract the juices. Whisk in the half and half, eggs, salt and pepper. Stir in the bacon, cheese and vegetable mixture and pour into the crust. Transfer to the oven and bake until a knife inserted into the center of the pie comes out clean, about 35 minutes. Let stand for 10 minutes Cut into slices and serve immediately. |
This recipe for Savory Skillet Pie is from