Summer Tomato Pie
*Notes: I went lazy and used a prepared whole wheat crust -frozen, super easy, and actually tasty too! But of course feel free to make your own. Next time, I plan on going homemade... but as I didn't start making this til 8pm, I wanted to eat before bed-time ;-) In addition, this recipe makes use of my favorite white sauce from Vegan Yum Yum, but modified - see notes below...
- 2-3 large heirloom tomatoes, sliced fairly thin
- 1-2 ears corn, shucked and washed
- 1 zucchini, thinly sliced
- White sauce (modified- with tofu and using slightly less Earth Balance and milk- see instructions below)
- Crust (I used a prepared frozen whole wheat crust- or you can make your own)
- 1 tsp EVOO
- Sea Salt and Pepper to taste
- 4 large leaves fresh basil, chopped finely
- Heat oven to 350 degrees F.
- Prepare the white sauce as listed here, with the following changes:
- Instead of 1 cup of milk, use 3/4 cup, and instead of 1/4 cup Earth Balance, use 2 Tbsp.
- Use slightly less than 1/2 package of tofu of choice, well drained. Place in food processor until smooth, and then add this to the sauce.
- Steam the corn so it is somewhat under cooked- I placed it in a pan with a little water, and cooked for maybe 5-6 minutes with a lid on, rotating it 3 times. After cooking, it was still fairly crunchy, which is what you want. Cut the corn from the cob with a large knife and set aside.
- Heat the olive oil in a pan. Add the zucchini slices and again, slightly under cook them (time will depend on how think you slice them). Sprinkle with a little pepper.
- Layer the pie: add slices of zucchini and tomatoes in layers, drizzling with the sauce and corn, until the crust is full. Sprinkle with about 1/2 of your basil, and add a little salt and pepper.
- Cook for ~25 minutes, until crust is golden brown.
- Cool for 5 minutes. To serve, sprinkle with additional basil and place on top of a bed of fresh greens.
This meal reminded me how much I love this white sauce, and the corn, zucchini, and basil went so well with the modified version. The tomatoes, too, were delicious, but I think made the sauce a little more runny than I was expecting- next time, I may thicken it with more flour or tofu, or maybe use some Daiya mozzarella shreds too!