Now that my tomatoes are starting to ripen and it’s become a race to use them before they over-do, Veggie Pie keeps popping into my mind! And BASIL. The original recipe calls for 1 tsp. (dried) basil. Since I have a gardenful (exaggerate!) of basil, I could use that (3 x dried amount). OMG, dried is nothing like fresh.
So, let’s get to it and start using up tomatoes and basil. If you have broccoli or onion in your garden, grab some of those, too.
VEGGIE PIE MADE WITH COLORFUL HOMEGROWN TOMATOES
(Vegetable Pie from Whole Foods for the Whole Family with my slight changes)
Ingredients...
Crust:
1/2 c. butter (cold!)
1-1/4 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. plain yogurt (I used Oikos Greek Yogurt - my favorite)
Filling:
2 c. finely chopped broccoli (I’ve made it with fresh, but usually thaw a 10 oz. box of frozen chopped broccoli and use that)
1/3 c. diced onion (from my freezer)
1 c. grated cheese (my choice this time was 1/2 c. each shredded cheddar and mozzarella)
2 medium tomatoes, sliced (enough to cover the top)
1/3 c. mayonnaise (I used Light)
1 tsp. basil (I tore up 5-6 medium to large basil leaves)
Directions...
1. Cut butter into flour, baking powder and salt. (I mixed it in a food processor.)
2. Add yogurt and mix.
3. Grease or butter a 9- or 10-inch pie pan. (I greased a 9.5-inch deep-dish, glass pie pan).
4. Pat dough into pie pan.
5. Layer filling over crust in order given.
6. Bake at 450-degrees Fahrenheit for 10 minutes, then at 350-degrees F for 30 minutes. (Because I used a glass pan, I baked it at 425 for 15 minutes, then lowered the temperature to 325 and baked it 35-40 minutes more.)
I first tested this recipe from La Lache League’s Whole Foods for the Whole Family in April 1990 and have made it numerous times since ‘cause I can’t stop lovin’ it!
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Also from Whole Foods for the Whole Family, another finger-licking good recipe I’ve made throughout the years ~ Fantastic Carob Fudge.
