Okra cornbread pie

based on this





Preheat oven to 400F, and get out a 9-10" springform pan and the food processor.

filling:
generous amount of oil
1 large sweet potato, diced
1 medium onion, diced
3 cloves garlic, minced
3 c chopped okra
handful baby arugula
1 T cornmeal
salt and pepper to taste

Preheat oil in a large frying pan on medium-high. Add sweet potato cubes and fry for a while on medium until done on the inside and slightly crispy on the outside. Lift the sweet potato out of the pan and into a mixing bowl, leaving the hot oil in the pan. Add garlic and onion to the oil, then the okra, then the cornmeal, then the arugula, sauteing on medium for several minutes between additions. Keep cooking until the okra is done and the arugula is wilted, then transfer everything to the mixing bowl. Season with salt and pepper.

crust:
1 3/4 c all-purpose flour
1/2 c cornmeal
1 T baking powder
3/4 t salt
6 T stick cold butter, sliced
1/2 c small-curd cottage cheese
2 T milk

Combine dry ingredients and butter in the food processor, and process until the butter is incorporated. Add wet ingredients a few T at a time, processing in between, until the dough is firm and sticky.

to finish:
>1 c grated cheddar
2 medium heirloom tomatoes, sliced

Press the crust dough onto the bottom and sides of the springform. Pour the filling into the pan and top with half the cheese. Densely tile the top with tomato slices, then top with the other half of the cheese. Bake at 400F for 35 minutes, until the crust is done and the cheese and exposed veggies are nicely browned.

Possible modifications: add a layer of tomatoes and cheese in the middle of the filling; add some herbs or lemon or vinegar to the filling; crack a couple eggs on top before adding the last round of cheese.