Hanna makes a rainbow vegetable pie

Nutrition per serving

• Step 1/5

  
  • 41⅔ g butter
  • 8⅓ g Parmesan cheese
  • 1⅔ g rosemary
  • salt
  • 100 g flour
  • ⅛ tsp baking powder
  • 33⅓ ml water (cold)
  • bowl (large)
  • knife
  • cutting board
  • grater
  • bench scraper
  • kitchen towel

  For the dough, cut butter into rough cubes and finely grate Parmesan cheese. Mince rosemary, add to a mixing bowl and mix with salt, flour, baking powder, and grated Parmesan. Transfer the mixture to a clean work surface. Form a well and add in the butter. Use a bench scraper to work the butter into flour until you have a crumbly mixture. Again, form a well in the center, gradually add the cold water and continue to work it in until a dough forms. Return to the bowl, cover with a clean kitchen towel, and let rest in the refrigerator for approx. 30 min.

• Step 2/5

  
  • 108⅓ g Hokkaido pumpkins
  • 66⅔ g parsnips
  • ⅞ g sage leaves
  • salt
  • olive oil (for greasing)
  • oven
  • peeler
  • baking sheet
  • parchment paper

  For the filling, preheat the oven to 200°C/400°F top/bottom heat. Remove the seeds from the pumpkin, then cut into wedges. Peel parsnips and slice. Spread sage on one half of a parchment-lined baking sheet, and place the pumpkin on top. Spread the parsnips on the other side, season with salt and drizzle with olive oil. Bake in the preheated oven for approx. 40 min.

• Step 3/5

  
  • 100 g potatoes
  • 41⅔ g kale
  • olive oil (for frying)
  • nutmeg
  • ⅓ shallots
  • ⅓ cloves garlic
  • butter (for frying)
  • 33⅓ g peas (frozen)
  • ⅛ lemon
  • 83⅓ g red beets (cooked)
  • salt
  • pepper
  • pot (large)
  • spatula
  • frying pan

  Peel the potatoes and transfer them to a large pot. Cover with cold water, season with generously with salt, and bring to a boil. When cooked through and tender (approx. 30 min.), drain, let cool and slice into approx. 1 cm/⅓-inch thick slices. Wash kale and remove the stalk. Sauté kale in a large pan with a little olive oil until tender. Season with salt and nutmeg and set aside. Peel and mince shallots and garlic. In the same pan set over medium-high heat, sauté the peas in a little butter for approx. 2 – 3 min. Season with salt, pepper, lemon juice, and lemon zest. Mash coarsely in the pan using a fork and set aside. Slice cooked beets and season with salt.

• Step 4/5

  
  • 33⅓ g Gruyère cheese
  • salt
  • rolling pin
  • springform pan (8 in.)
  • parchment paper

  Preheat the oven to 200°C/400°F convection. Line the bottom of a springform pan with parchment paper and grease the sides with butter. Toll out ⅔ of the chilled dough on a lightly floured work surface, until approx. 0.5 cm/¼-inch thin. Transfer to springform pan. Spread the cooled kale evenly on the bottom of the crust and press down. Grate some Gruyère cheese on top. Layer in the peas, parsnips, potatoes, and pumpkin with a layer of Gruyère in between each vegetable, and press down each layer. End with the beets and finish with some salt and the last layer of Gruyère.

• Step 5/5

  
  • ⅛ egg
  • whisk
  • bowl (small)
  • pastry brush

  Now roll out the remaining dough until approx. 0.5 cm/¼-inch thin and cover the pie. Bring the edges of the two doughs together, roll them up, and seal them. Use a wooden spoon handle to press a pattern into the edge (see video above for more detailed instruction). Beat an egg in a small bowl and brush the dough with egg wash. Bake in the preheated oven for approx. 40 – 50 min., or until the top is golden brown. Remove from the oven and let rest for approx. 30 min. before slicing. Enjoy!