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1
To make the crust, combine the flour, cornmeal, sugar, salt and cayenne in a bowl.
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2
Rub in the butter.
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3
Take out 1/4 cup of the mixture and set aside.
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4
Add the ice water and stir just until mixture forms into a ball.
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5
Wrap in plastic and chill for 30 minutes.
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6
Preheat the oven to 350 degrees.
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7
Roll out the crust between 2 layers of plastic wrap.
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8
Remove the top layer of plastic and invert into a 9-inch pie plate.
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9
Peel off the plastic, fit the dough into the plate and trim the edges.
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10
Line the pie plate with aluminum foil and fill with pie weights or dried beans.
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11
Bake for 25 minutes.
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12
Carefully lift out the foil and set the crust aside.
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13
To make the beans, place all of the ingredients in a food processor and process until smooth.
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14
Set aside.
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15
To make the vegetables, season the zucchini with salt and pepper.
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16
In a bowl, toss together the roasted peppers and grilled corn.
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17
Season with salt and pepper.
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18
To assemble, spread half of the bean puree over the crust.
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19
Top with half of the zucchini, pressing it into the bean puree.
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20
Top with half of the pepper mixture.
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21
Spread the remaining bean puree over the pepper mixture.
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22
Top with the remaining pepper mixture and then the zucchini, pressing each layer down.
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23
Sprinkle the top with the reserved crumb mixture.
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24
Bake for 45 minutes.
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25
Let stand for 15 minutes.
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26
Cut into wedges and serve.
