Mushroom & Mixed Veg Spiral Pie

Serves 8



  • 350g flour
  • 8g salt
  • 150g butter
  • 2 large free-range eggs
  • 20-30ml ice cold water



  • 250g smooth ricotta cheese
  • 2 large free-range eggs
  • 40g Parmesan cheese, grated
  • 1 tsp dried herbs



  • 8 baby marrows
  • 3 carrots
  • 2 eggplants
  • 4 large portabello steaks (or the largest brown mushrooms you can find)
  • Olive oil
  • Salt and pepper, to taste
  • 28cm loose bottomed, fluted tart tin


For the crust:

  • In a large bowl, combine the flour and salt.
  • Mix the butter into the flour using your finger tips to make a wet sand.
  • Add the eggs and mix with a fork until the dough is just coming together.
  • Gradually add water, a spoonful at a time, just until the mixture holds together.
  • Don’t overwork the dough.
  • Shape into a large disc and cover in plastic wrap.
  • Refrigerate the dough for at least 30 minutes, or make in advance the night before.
  • On a well floured work surface, roll the dough out into a ± 4mm thick circle.
  • Roll up the dough onto your rolling pin.
  • Unroll the dough over the 28cm tart tin.
  • Press the dough into the bottom and sides of the tart tin. Trim off most of the excess leaving a few mm above the rim of the tart tin.
  • Prick the base of the dough all over with a fork. Place in the fridge to rest for 15 minutes.
  • Preheat the oven to 200˚C.
  • Fill the dough lined tart tin with scrunched up baking paper and baking beans or rice.
  • Blind bake for 20 minutes.
  • Remove the beans and baking paper and return to the oven for another 7 minutes.
  • Set the crust aside.

For the filling:

  • Whisk all the ingredients together and season well. Set aside.

For the vegetables:

  • Using a mandolin or vegetable peeler, slice the courgettes into thin ribbons.
  • Toss in a bowl with a good pinch of salt and place in a sieve to degorge.
  • Slice the carrots and eggplants into thin ribbons.
  • Using a very sharp knife, remove the core and slice the portabello mushrooms into thin strips.
  • Trim all the vegetables so that the ribbons and slices are all as close as possible in size so they layer well together.


To assemble:

  • Spread the filling evenly over the blind baked crust.
  • Starting from the outside next to the crust, line the walls of the tart with the veg ribbons, alternating each veg, until the entire tin is filled.
  • Brush the vegetables with a little olive oil and sprinkle over some salt and pepper.
  • Bake at 200˚C for 35-40 minutes until the vegetables are just tender and cooked through and the tart base is crisp.
  • Allow to rest for 10-15 minutes.
  • Slice into wedges and serve with a fresh green salad.


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