Pastel de Choclo con Acelga - Corn & Swiss Chard Pie

Corn has been late and not great this year, thanks to a terrible spring that has done terrible things to lots of crops. Still there is a little bit around. I'm including cooking the corn in the directions, but this is a great use for leftover cooked corn, and also corn that was maybe not everything corn should be. 

Making a pie is a bit of a faff but on the other hand a little salad - heavy on the tomatoes - will make this a complete meal. 

4 to 6 servings
2 hours - 1 hour prep time

Make the Pastry:
2 cups soft whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1/4 cup mild vegetable oil
1/4 cup buttermilk

Mix the baking powder and salt into the flour.

The butter should be very soft. Mix it with the oil and milk in a mixing bowl. The butter can be in fairly large lumps. Mix the flour into the wet ingredients. Stir until everything is amalgamated. There should no longer be large lumps of butter, but small lumps or streaks are not only fine, but good.
Cover the dough and let it rest for 15 or 20 minutes, then roll it out to fit an 8" x 10" shallow baking (lasagne) pan. 

Make the Filling:
1 medium onion
1/2 small red pepper
1 bunch Swiss chard
1 tablespoon mild vegetable oil
salt & freshly ground black pepper to taste
1/4 cup finely minced fresh basil
1 cup grated old Cheddar cheese (optional)

Peel and chop the onion. Core and chop the pepper finely. Wash, trim, and chop the Swiss chard in fairly fine shreds.

Heat the oil in a large skillet over medium-high heat. Cook the onion and pepper until softened and slightly browned, then add the Swiss chard and cook in until well wilted, turning it over frequently. Season with the salt and pepper. Let the mixture cool enough to handle.

Meanwhile, wash, dry, and mince the basil and grate the cheese, if using. Once the mixture is reasonably cool, mix them in and spread it evenly over the prepared crust.

Make the Topping & Finish:
3 large cobs of corn
3 large eggs
3 tablespoons soft unbleached flour
1/2 teaspoon salt
1 cup cream

Preheat the oven to 350°F. 

Cook the corn in boiling water for 6 to 8 minutes. Drain well and let cool enough to handle.  Cut the kernels from the cob. Put them in a mixing bowl and whisk in the eggs. Add the flour, salt, and cream and whisk again until well blended. Pour this evenly over the Swiss chard, etc.

Bake the Pastel for approximately 1 hour at 350°F until the topping is set and very lightly browned. Let rest for at least 10 minutes before serving, although it is good just warm or at room temperature. Leftovers should be refrigerated, and can be re-heated or brought up to room temperature before serving.






Last year at this time I made Tender Pan-Fried Eggplant.

Posted in: Ontario Food