Recipe: Autumn Rustique Pie


Autumn Rustique Pie (Serves 10)

  • 2 Pumpkin (or Butternut Squash) peeled and sliced thickly
  • 3 Red Onions sliced thinly
  • 1.5 kg Spinach
  • 300 g Ricotta
  • 400 g Goats Cheese (rindless/soft)
  • 6 Garlic Cloves sliced
  • 1 Tsp Ground Cumin
  • 525 g Plain Flour
  • 75 g Course Polenta
  • 225 g Butter (cold and sliced)
  • 90g Parmesan (grated)
  • 1 Egg (small and beaten)


Begin by adding the flour, polenta, butter and a pinch of salt to a food processor. Pulse the mixture until it resemble breadcrumbs. In a mixing bowl add the parmesan. Pour the crumb-like mixture into the bowl and mix with the parmesan. Slowly, add 6 TBSP of cold water and mix into the bowl — until the dough begins to stick. Knead the dough for around 5-10 mins until it forms a ball. Wrap the pastry in cling film and refrigerate for 30 minutes.

Next, layer the sliced pumpkin over a large roasting tray, or two, and drizzle with olive oil and the cumin powder. Season with salt and pepper, and roast at 180C for 30-40 mins.

Then, sauté the sliced onions and garlic on a medium heat until softened. Place the spinach in a sieve and pour a kettle on boiling water over it. Repeat with cold water, to cool it. Squeeze the spinach dry and chop finally. Season and mix with the ricotta. Set aside.

Lightly flour a surface, and roll out two-thirds of the pastry until around 1 cm thick. Line the base and sides of a 23 cm loose-bottomed tin. Cover the bottom of the pastry with half of the spinach mixture. Repeat with half of the pumpkin, and half of the goats cheese. Repeat the spinach, pumpkin and goats cheese again. Add the garlic and onions to the top and season. On your lightly floured surface, roll out the remaining pastry and lay on top of the pie — pinching the edges together. Brush the surface with the beaten egg and scatter with some parmesan.

Bake at 200C for 35-40 minutes, or until golden brown. Leave to cool for around 15 minutes and serve!



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