If you have been wanting to bake up summertime into a big savory pie and eat it for supper, this is your dish. It is the perfect way to pretend you are on the beach in Santorini or Capri, picnicking on the warm sand, rather than working indoors in the city. And it is an ideal use for the bountiful summer squash that is popping up in farmer’s markets, gardens, and grocery stores these days.
Here is a rustic pie, redolent of lemon, basil, and oregano, with a perfect chewy crust, a creamy layer of tofu “ricotta”, topped with dazzling summer squash.
The crust is a nutty wonder, inspired by Celine’s recipe at havecakewilltravel. I add a touch of cornmeal to up the rustic summery flavor and create a slightly coarser crumb. This crust is chewy-tender, rather than flakey, so don’t think of it as an all-american-apple-pie-crust; it is something different, something wonderful. The fat in the crust comes from three tablespoons of tahini. Mhmm, that’s it. Save your stick of margarine for somebody else’s blog (or, ahem, for a certain dessert recipe coming next week–but it will be worth it, I promise).