Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, salt and pepper. Cook for about 5 to 6 minutes, until the vegetables are tender. Remove from the heat and stir in the corn kernels. Taste and season with additional salt/pepper if needed. Let the mixture cool to room temperature.
Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
On a floured work surface, roll out the pie dough to a 10-inch circle (if it’s not already at this size). Carefully transfer to the prepared baking sheet.
Stir the crumbled goat cheese into the cooled vegetable mixture. Transfer the mixture to the center of the pie crust using a slotted spoon and spread evenly, leaving about a 1 1/4-inch border around the edges. Fold the edges of the crust up over the filling slightly, pinching as needed and leaving the center exposed. Brush the crust with some of the egg wash mixture. Bake for about 30 minutes, or until the crust is golden brown.
Remove from the oven and let stand for 5 minutes. Sprinkle the exposed filling with the fresh basil. Slice into wedges. Serve warm or at room temperature.DIRECTIONS
In a shallow baking dish, whisk eggs with milk, pumpkin, vanilla extract, pumpkin pie spice, and a pinch of salt. Place bread slices into the pumpkin custard mixture and let soak, about 30 seconds per side.
In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices.
Make pumpkin butter: in a medium bowl, whip together softened butter with pumpkin, maple syrup, pumpkin spice, and a pinch of salt until light and fluffy.
Top French toast with pumpkin butter, sprinkle with powdered sugar, and drizzle with maple syrup.
4 Eggs, beaten
3/4 c. milk
1/2 c. pumpkin puree
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1 loaf brioche, sliced into 1" thick slices
3 tbsp. unsalted butter, divided
4 tbsp. unsalted butter, slightly softened
2 tbsp. pumpkin puree
2 tbsp. maple syrup
1/4 tsp. pumpkin spice
Powdered sugar, for sprinkling
Maple syrup, for drizzling
Pumpkin French Toast
PREP: 15 MIN. TOTAL: 45 MIN. YIELD: 4 - 6 SERVINGS
Copyright 2014. Christina Stow. All rights reserved.