Instructions

Instructions

1. Preheat the oven to 200°C (400°F).
2. Mix together the flour and salt and put in the fridge along with a fork or pastry cutter for 30 minutes, or in the freezer for 15 minutes. Meanwhile, prepare the vegetables for the filling.
3. Heat a large pan over medium-high heat and add the oil and mushrooms. Work in batches if they don’t all fit to avoid overcrowding the pan. Sautee until golden brown on both sides. Just before they finish, toss in the garlic and fry until fragrant. Remove the mushrooms to a plate and set aside.
4. Lower the heat to medium and add the asparagus, broccolini and kale (and frozen peas, if using) to the pan along with a splash of water. Cover with a lid and allow to steam for a couple of minutes until bright green and slightly tender. Transfer to a colander and run under cold water to stop the cooking process. Once drained season with a pinch of salt and pepper.
5. Combine all the ingredients for the cashew ricotta in a small food processor and blend until smooth (see note below).
6. Back to the pie crust. Once the flour is chilled, add one tablespoon of coconut oil and cut it into the flour with the fork or pastry cutter until there are no large chunks. Continue adding the remaining coconut oil this way one tablespoon at a time. Your mixture should look like course meal or course sand without any large chunks of coconut oil.
7. Combine the vodka and the water and sprinkle one tablespoon over the dough. Gently mix to combine before adding a second tablespoon. Continue mixing and adding liquid until the dough starts to stick together and you can press it into a ball. You might not need all the liquid, or you might need a little more, depending on your flour and climatic conditions.
8. Tear off a piece of baking paper and lightly flour it. Place your dough ball on the paper and place a piece of plastic wrap on top. Press the dough into a disk, then take your rolling pin and roll it into a circle approximately 28 cm (11 inches) across (more or less, it doesn’t have to be exact). Peel the plastic wrap off the top and trim off the excess dough around the edges. I used a pie plate with those measurements to act as a guide and cut it into a perfect circle.
9. Spread the ricotta over the crust, leaving a couple of inches around the edges where you’re going to fold it up. Sprinkle over the chopped green onion and pile in the vegetables. I like to make a bed of kale, then the mushrooms and finally the broccolini and asparagus. Sprinkle over the peas. Fold up the edges and press together so that it sticks. Cut a small disk of tin foil the size of the exposed filling. Transfer to a baking pan and bake for about 30 minutes, or until the crust is golden. Check every 5 minutes or so and when the broccolini looks like it’s browning, cover the exposed filling with your tin foil disk to prevent it from burning.