This savory, summery pie goes great alongside grilled or slow-roasted meats, or you can chill it overnight to take on a picnic!

Preparation

Preheat oven to 375°F.

To prep the vegetables, cut the tomatoes and squashes into slices about the width of a finger. Remove the tops and bottoms of the onions, then cut each in half, lay each half on its side, and cut into ¼-inch-thick strips.

Cook squash over medium-high heat with a little olive oil until caramelized on both sides. Remove from the pan and set aside. In the same pan, sauté onions and garlic until golden brown, then add corn kernels and cook 3–5 minutes. Add fresh basil.

In an 8–9-inch baking dish, layer the squash then tomatoes and sprinkle with salt and pepper. Add a layer of the corn and onion mixture, and then a layer of Fontina cheese. Repeat all layers once. Drizzle olive oil over the mixture and add a little more salt and pepper to taste.

In a bowl, mix breadcrumbs and Parmigiano-Reggiano together until well mixed, then sprinkle over the top of the vegetables. Place dish in the oven on the center rack and bake for about 45 minutes, or until crust is golden brown.

Remove pie from oven and let stand 10–15 minutes before serving or refrigerate and chill overnight.