• For those with wings fly to your dreams

    Pie for dinner? Oh yea!

    Last night,  I saw was a very large zucchini and 3 Roma tomatoes together in a bag in the discount section of Berkeley Bowl for $1.   Wasn't quite sure what I was going to do but, I figured Parmesan cheese will likely be involved, so grabbed some of that.

    On the bus ride home, it struck me. Pie, cornmeal crust pie.  I bought some polenta (cornmeal) last week fully intending to bake polenta cookies, that hasn't happened, yet.

    Of course not dessert pie for dinner. Icecream for dinner is one thing
    but fruit pie is another :P
    Got home, decided to use some of the falafel mix I needed to use up in the crust. Usually cornmeal crust have some flour (wheat, rice, etc.) but I like how this crust turned out. Had a bit of basil, 2 small sweet peppers and a half an onion still in the crisper so added that too. This was quickly turning to a refrigerator pie, ok refrigerator tart.

    FYI. A refrigerator pie is actually more of quiche, made with whatever odds and ends of cheese and veggies you have in the house. Not to be confused with Icebox pie, which is sweet and wonderful in another sort of way.

    Needed something to bind it. Eggs and milk? Only had almond milk, prolly should finish up that block of silky tofu still in the fridge.

    ...this was a refrigerator pie. And it was a good one, I think I'm officially hooked on cornmeal crusts. so bummed I didn't have time to wrap up the second for lunch, ah well dinner tonite or lunch tomorrow.

    This recipe makes enough for about 2 of my tart dishes (about 5" diametre).

    Tomato Zucchini Tart with Cornmeal Crust

    Using what I had on hand...
    3 Roma tomatoes thinly sliced
    3/4 cup zucchini in thinly sliced half moons
    1/4 cup onion thinly sliced
    1/4 cups sweet peppers thinly sliced
    1/3 cup...or so thin sliced Parmesan cheese

    Milk mixture
    1/2 cup silky tofu (you could use 2 eggs)
    3/4 cup almond milk (regular milk would work)
    1tbsp fresh chopped basil
    clove of garlic minced
    pinch of salt

    ...yep lots of thin slicing, hope you got a good knife!

    3/4 cup polenta (coarse ground cornmeal
    Cornmeal Crust
    1/2 cup falafel mix
    1/2 tsp shichimi togarashi (mixed pepper spice)
    1-2 tbsp of olive oil
    big pinch of salt.

    Make the crust
    Preheat oven to 375
    In a bowl combine the polenta, falafel mix, salt,spices.
    Mix throughly with a fork
    Gradually add olive oil until crumbly like wet sand (or a graham crack crust)
    divide between two pie dishes. Press mixture into bottom and sides of the pan
    Bake for 8-10 minutes

    Meanwhile slice up the vegetables

    Whisk together tofu and milk (or egg and milk) add basil, garlic and salt

    Build the pies by sprinkling parmasan cheese over the crust
    Then a layer of zuchinni
    Layer of onions and garlic mixed
    Layer of tomatoes
    layer of  cheese
    Layer of zuchinni (those little tart pans are deeper than they look!)
    Divide the milk mixture between the pans
    Finish with a layer of tomatoes and cheese

    Bake for 20-25 minutes.
    Garnish with basil if desired



    About me

    I'm a 20-something Southern girl living in the San Francisco Bay Area. I've been working in the wild and wacky world of non-profit green construction in one way or the other for over 3 years. I'm also the owner of Oakland's own Engineered Cupcake.