Prep time: 30 min, plus chill time for crust
Cook time: About 1 hour and 30 min
Total time: About 2 hours
Yield: Serves 8
All the orphans of the vegetable world turn into stars in this party pie. Rutabaga, celeriac, parsnip, Brussels sprouts and turnips could each or all go into the pan, just remember to balance earthy tastes with sweet and rich ones like onion, potato, yam, or carrot. Cut harder vegetables into smaller pieces for even cooking.
Note: Roast the vegetables a day or two ahead. Warm them before baking with the crust. The pie is good hot from the oven, or just warm.
- 3 medium onions, cut into six chunks each
- 4 small unpeeled red-skin potatoes, halved
- 1 medium rutabaga or large turnip, peeled and cut into 1/2-inch thick pieces
- 1 pound Brussels sprouts, halved
- 1/2 small cabbage, cored and cut into 1-inch pieces
- 2 medium carrots, peeled and cut into 1/2-inch thick pieces
- 4 branches fresh thyme
- 20 fresh sage leaves
- 20 fresh basil leaves
- 2 tablespoons Balsamic vinegar (optional)
- 4 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 10 cloves garlic, halved
- 1-1/2 cups (7.5 ounces) all-purpose unbleached flour
- Generous 1/4 teaspoons salt
- 1 tablespoon sugar
- 1 stick (4 ounces) cold unsalted butter, cut into chunks
- 1 large egg, beaten
- 2 to 3 tablespoons cold water
- 1/2 cup vegetable broth or water
- 2 egg yolks, beaten in a small bowl
- 1. Set one oven rack high up and a second toward the bottom of the oven. Preheat oven to 450°. In a large bowl, toss together the vegetables, herbs, balsamic vinegar, and olive oil (enough to lightly coat them) with salt and pepper.
- 2. Spread the vegetables on two large, shallow roasting pans. Roast about an hour, turning several times during cooking for even browning. Switch pans' positions and add garlic to pan halfway through cooking. Vegetables are done when they are browned and easily pierced with a knife. Cool them down, wrap and refrigerate until ready to do the pie.
- 1. Combine dry ingredients in a food processor or large bowl. Cut in butter with rapid pulse in processor, or rub between your fingertips until butter is the size of peas. Add the first egg and 2 tablespoons of water. Pulse just until dough gathers into clumps, or toss with a fork until moistened. If dry, work in another 1/2 to 1 tablespoon water. Turn dough out on a floured board and let rest a few minutes.
- 2. Select a shallow baking dish large enough to hold the vegetables in a mound. Measure the dish then roll out the dough so it is no more than 1/8-inch thick and at least 5 inches larger than the dish. Put it on a foil-covered pizza pan or cookie sheet and refrigerate 30 minutes to 24 hours.
- 3. About 50 minutes before serving, preheat oven to 400°. Butter the inside and rim of the baking dish. Warm the vegetables in the oven. Pour the broth or water into the baking dish then pile in the vegetables.
- 4. Turn the chilled dough over onto the vegetables, gently peeling back its foil. Fold up and crimp the overhang of pastry to make a raised border atop the rim of the baking dish (extra pastry could be cut into decorative pieces and applied to the crust with beaten egg). Brush crust with beaten egg, cut a few vent holes, and bake 30 minutes, or until golden brown and crisp. Serve hot or warm.