- For the pastry, mix the flour and salt in a large mixing bowl. Rub in the butter cubes with your fingertips until the mixture resembles breadcrumbs. Drizzle over the vinegar and water then use your fingertips to gently toss and distribute the liquid. Use the palm of your hand to bring everything together until it forms a shaggy dough.
- Tip onto a work surface, pat and cup the dough into a disc. Wrap in parchment paper and chill in the fridge for at least an hour as you get on with the filling.
- Preheat the oven to 200C.
- Spread the squash, onions and carrots out on your largest roasting tray. You don’t want the vegetables to be overcrowded otherwise they’ll steam rather than brown, so use two trays if needed. Drizzle with olive oil and season with Maldon Sea Salt and black pepper. Roast for 25 minutes until lightly golden and beginning to caramelise. Leave to cool.
- Mix the crème fraiche, cheddar, Dijon mustard and herbs.
- Roll the pastry out to the thickness of a pound coin, about 30cm in diameter, and transfer to a parchment lined baking tray. Spread the crème fraiche mixture onto the pastry, leaving a 2-inch border. Top the crème fraiche mixture with the cooled roasted vegetables. Fold the pastry border up and over the filling, slightly overlapping the pastry at regular intervals. Brush the pastry with a beaten egg, then bake for 45-50 minutes, rotating the tray after 30 minutes, until golden and crisp.
- Leave to settle for about 10 minutes before slicing and serving.
Serving: 4-6
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Ingredients
For the pastry:
250g plain flour
1 tsp Maldon Sea Salt
125g cold unsalted butter, cut into cubes
1 tbsp apple cider vinegar
3 tbsp iced water
1 egg, beaten, for brushing
For the filling:
½ butternut squash, peeled and cut into 1 inch wedges
2 red onions, cut into 1 inch wedges
250g carrots, cut into 1 inch pieces
3 tbsp olive oil
200g crème fraiche
100g cheddar, grated
1 tbsp Dijon mustard
Small bunch of sage, finely chopped
Small bunch of oregano, leaves picked and finely chopped
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