4½ cups plain flour
3 egg yolks
180g butter, diced
1kg butternut pumpkin, skin removed, deseeded
2 red capsicum, halved, seeds removed
1 eggplant, trimmed, thinly sliced lengthways
olive oil cooking spray
300g baby spinach
3 zucchini, trimmed
150g goat’s cheese, crumbled
250g semi-dried tomatoes, roughly chopped
1 egg, whisked
1 Sift flour and 1 tsp salt into a large bowl. Make a well in centre, add egg yolks and cover with some of the flour. Place butter and 1 cup water into a saucepan and place over a low heat until butter has melted and mixture comes to the boil. Pour boiling liquid onto flour and stir until a firm dough forms. Turn onto a lightly floured surface and knead for 3 minutes or until smooth. Stand dough for 10 minutes then knead for 3 minutes. Form dough into a round disc. Wrap in plastic film and refrigerate for 45 minutes or until firm.
2 Preheat oven to 200°C. Line 3 baking trays with baking paper. Place pumpkin onto 1 tray.
3 Place capsicum on second tray and eggplant on third. Spray with oil. Bake pumpkin and capsicum for 40 minutes and eggplant for 25-30 minutes or until pumpkin is tender, capsicum is charred and eggplant is tender. Cool. Remove skin from capsicum and discard.
4 Place spinach into a heatproof bowl. Cover with boiling water and stand for 1 minute or until wilted. Drain and rinse under cold water. Squeeze as much liquid as possible from spinach. Spread onto a double layer of paper towel. Top with paper towel and press until dry.
5 Using a vegetable peeler, run blade down the length of zucchini forming ribbons. Place into a heatproof bowl, cover with boiling water and stand for 1 minute or until just tender. Drain and rinse under cold water. Place zucchini slices onto a double layer of paper towel, cover with more paper towel and press dry.
6 Grease and line base of a 20cm springform cake pan with baking paper. Roll pastry between 2 sheets of baking paper until 4mm thick. Line cake pan with pastry. Roughly trim, leaving a 4cm border of pastry around edge of cake pan. Reroll pastry scraps into a 4mm-thick round.
7 Place half the pumpkin slices over base of pastry. Top with spinach, capsicum, goat’s cheese, eggplant, semi-dried tomatoes, zucchini and remaining pumpkin, pressing down firmly. Brush edge of pastry with egg wash. Cover pie with rerolled pastry. Press edges together and trim. Using a metal icing nozzle cut a small round of pastry from centre of pie for steam to escape. With excess pastry cut a small fluted round and remove a small round with nozzle from centre. Place fluted round over the hole.
8 Brush surface of pie with egg wash. Sprinkle with sea salt flakes and freshly ground black pepper. Place pie onto a baking tray. Bake for 45 minutes or until golden. If pie begins to colour too much, cover loosely with foil. Stand for 10 minutes before removing from pan. Transfer to a serving platter and serve.