Equipment
Ingredients
Shortcrust Pastry
- 450 g all-purpose flour, plus extra for dusting
- 225 g unsalted butter, cold, diced
- 120 ml water, ice-cold
- 15 ml white wine vinegar
- 5 g salt
- 2 g black pepper, freshly ground
Filling
- 1 butternut squash, peeled, deseeded, sliced 3-4mm thick
- 45 ml olive oil
- 2 zucchini, sliced 3mm thick
- 3 garlic, unpeeled
- 6 g thyme, leaves picked
- 400 g spinach, fresh
- 200 g roasted red peppers, drained, cut into 2cm strips
- 500 g ricotta, well drained
- 20 g parmesan cheese, grated
- 3 g red pepper flakes
- 3 g dried oregano
- 2 egg, beaten
- 6 g parsley, chopped
- 3 g basil, chopped
- 22 g breadcrumbs
- 30 g green olive tapenade
- 100 g feta cheese, crumbled
Nutrition (per serving)
Method
Combine flour, diced butter, salt, and pepper in a bowl. Rub the butter into the flour using your fingertips until the mixture reaches a coarse breadcrumb consistency.
Add ice-cold water and vinegar to the flour mixture. Mix with a palette knife then your hands to form a dough ball. Flatten into a disc, cover, and chill for at least 2 hours.
Preheat the oven to 180°C (356°F). Toss sliced butternut squash with 30ml olive oil and seasoning, then roast on a baking tray for 30 minutes until tender.
Toss zucchini and unpeeled garlic with remaining 15ml olive oil and thyme. Roast on a separate tray for 15 minutes at 180°C (356°F) until tender.
Peel and mash the roasted garlic. Combine in a bowl with drained ricotta, parmesan, chili flakes, oregano, one beaten egg, parsley, and basil. Season and mix well.
Steam the spinach until wilted. Squeeze out all excess moisture and season.
Roll out two-thirds of the chilled pastry to a 2-3mm thickness. Line the base and sides of a 23cm springform tin, leaving an overhang, and chill.
Increase oven temperature to 190°C (374°F). Place a heavy baking sheet inside to preheat.
Scatter breadcrumbs over the pastry base. Layer with squash, half the ricotta mixture, spinach, red peppers, remaining ricotta, and zucchini. Finish with tapenade and feta.
Roll the remaining pastry into a 23cm disc. Place over the filling, seal the edges with water, trim, and crimp. Use trimmings for decoration.
Brush the top with the remaining beaten egg. Place the tin on the preheated baking sheet and bake at 190°C (374°F) for 20 minutes.
Reduce the oven temperature to 180°C (356°F) and bake for another 25-30 minutes until the pastry is golden.
Cool the pie completely in the tin, then chill for at least 2 hours before slicing and serving.
Chef's Notes
- For an extra flaky pastry, ensure your butter and water are as cold as possible. Don't overwork the dough, as this develops gluten and can make it tough.
- Roasting the vegetables separately allows them to caramelize and develop deeper flavors. Ensure they are cooked until tender but not mushy.
- Squeezing out all the moisture from the spinach is crucial to prevent a watery filling. A clean kitchen towel or cheesecloth works best for this.
- Allowing the pie to cool completely before slicing is key to letting the layers set, ensuring clean cuts and preventing a messy presentation.
- Consider adding a pinch of nutmeg to the ricotta mixture for an extra layer of warmth and complexity.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly in foil and plastic wrap.
Reheating: Serve chilled or at room temperature.
