Recipes

Preheat oven to 375 degrees, and prepare a large baking dish by lightly greasing. In the bowl of a food processor, combine flour, cornmeal, and salt. Add shortening and butter and process by pulsing until mealy. Gradually add in water, while pulsing, until the dough comes together. Kneed dough briefly on a floured surface until a homogenous smooth dough forms. Wrap in plastic and refrigerate until needed. In a medium sauté pan, sweat onion and carrot in oil until tender. Add garlic and herbs and cook until fragrant. Add roasted peppers and cook briefly. Season with salt and pepper. Remove vegetables from the pan, and set aside. On a floured surface, roll out dough to the size of baking dish, adding a few inches to accommodate the sides. Using your rolling pin, transfer dough to pan by loosely rolling dough around it. Gently push dough into the corners and up the sides of the dish, and flute the edges with a fork. Beat eggs and add to cheese and vegetable mixture. Layer half of the sliced squash on the bottom of the pie, and top with vegetable cheese mixture, topping with the remaining zucchini slices. Layer on sweet potatoes, and top with  parmesan, salt, and pepper. Bake at 375 degrees for about an hour, or until pastry is browned and flakey, and cheese is melted and bubbly.