Garden Corn Pie with Warm Basil Pebre

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C. Grease a medium baking dish with 1 tablespoon of butter.

2. 2

   Prepare the hard-boiled eggs: place them in a saucepan with water, bring to a gentle boil for 10 minutes, cool, peel, and cut into halves or quarters.

3. 3

   For the topping, blend the corn kernels with the milk, half of the basil, 1 teaspoon salt, and the sugar until thick but still slightly textured.

4. 4

   Melt 2 tablespoons of butter in a saucepan over medium heat. Add the corn mixture and cook, stirring often, for 10 to 12 minutes until thick like a dense cream. Set aside.

5. 5

   For the vegetable filling, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté two-thirds of the onion with half of the garlic for 5 minutes.

6. 6

   Add the squash, mushrooms, cumin, sweet paprika, oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 10 to 12 minutes, stirring, until the squash is tender and the mushrooms have released and evaporated their liquid.

7. 7

   Stir the black olives and raisins into the vegetable filling, cook 1 minute more, and remove from the heat.

8. 8

   In a bowl, combine the tomatoes with the remaining onion, remaining garlic, green chili, remaining basil, 1 tablespoon olive oil, red wine vinegar, remaining salt, and remaining black pepper to make the pebre. Transfer it to a small skillet and warm gently for 1 to 2 minutes over low heat without boiling. Set aside.

9. 9

   Assemble the pie: spread the vegetable filling in the greased baking dish and arrange the hard-boiled egg pieces on top. Cover evenly with the corn cream.

10. 10

    Melt the remaining butter and brush it over the top. Bake for 25 to 30 minutes at 375 °F / 190 °C, until the topping is set and lightly golden around the edges.

11. 11

    Let rest for 10 minutes before serving. Serve each portion with a spoonful of the warm basil pebre on top or on the side.