This is one of those off-the-cuff recipes inspired by a desire to use the lone leftover from a package of store-bought pie crusts. The crust was long past its "better by" date, but that doesn't mean it wasn't safe to eat. A visual inspection revealed no abnormalities, nor did a scent test.
I could have made a fruit pie. I had plenty of peaches, grapes and apples, but I wanted dinner, not dessert.
Poking around the refrigerator I found nubs of cheese and assorted vegetable bits. My first thought was quiche. But I wasn't in an eggy mood. I took a peek in the pantry and I spotted a can of tri-blend beans gathering dust.
And this recipe was born.
Three-Bean and Corn Galette
Cornmeal, for dusting
1 unbaked refrigerated pie crust
1 teaspoon butter, softened
Pinch chile powder
Pinch ground cumin
1/3 cup shredded part-skim mozzarella cheese
1/3 cup shredded sharp white cheddar
1/3 cup shredded habanero jack cheese
1 (15-ounce) can tri-bean blend (black, kidney and pinto beans), rinsed and well drained
2/3 cup fresh or frozen corn kernels
1/4 red bell pepper, very thinly sliced
1/4 red onion, very thinly sliced
Heat oven to 400 degrees. Sprinkle a baking stone or sheet lightly with cornmeal. Unroll pie crust and arrange in center of baking stone. Spread the softened butter over the pie crust. Sprinkle with chile powder and cumin.
In a small bowl, combine the cheeses and mix well. Sprinkle half of the cheese mix over the crust, leaving a 11/2-inch border around the border of the crust edge. Add the beans and corn, then sprinkle with all but 1 tablespoon of the remaining cheese, still leaving the 11/2 inch perimeter of crust. Arrange the bell pepper and onion slices over the cheese. Fold the bare edges of crust over the filling, pleating it to fit. Sprinkle exposed crust with the reserved tablespoon of cheese. Bake 25 minutes or until crust is crisp and golden brown. Cool slightly before serving.
Makes 2 to 4 servings.
Food on 08/19/2015