• 2 large eggplants, chopped
•2 red capsicum, cut in half and seeded
•2 zucchini, chopped
• 300g mushrooms, chopped
• 1 large sweet potato, chopped
• 300g butternut pumpkin, chopped
• 3-4 potatoes, chopped
• Sprinkle of dry chilli
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 2 tbsp rosemary, chopped
• 500g fresh ricotta, crumbled
• 1 cup cheddar, grated
• 1/2 cup parmesan, grated
• 3/4 cup feta, crumbled
For the pastry:
• 2 cups plain spelt flour
• 1/2 plain flour
• 1/3 cup extra virgin olive oil
• 1/2 cup chilled water
1. Mix the pastry ingredients together by hand or in a food processor to reach a firm dough, adding water if needed.
2. Find a large frypan that can be placed in the oven and line it with non-stick baking paper. (A frypan is better than a ceramic dish as the dough will cook well and get a golden finish).
3. Roll the dough out and line the frypan so the pastry sits just to the top and slightly over it. Refrigerate while preparing the vegetables.
4. In a large baking tray add all the vegetables and garlic and drizzle with oil. Bake for around 30 minutes. Remove any excess liquid as the vegetables cook. Set aside to cool.
5. When the vegetables have cooled, place them into a large bowl. Remove the skin from the capsicum and tear into pieces, then add to the bowl.
6. Add the ricotta, feta, cheddar, parmesan, rosemary and a sprinkle of dried chilli. Toss together and press firmly into the pastry.
7. Add a little extra parmesan on top and season with pepper. Bake at 180˚C for 35 minutes or until the pie is golden.
8. Let the pie cool in the fry pan and then transfer to a serving plate.