Method

1

Preheat the oven to 175-180C

2

In a large mixing bowl, combine flour, sugar, and butter. Rub with fingers until it resembles breadcrumbs (or use a food processor).

3

Make a well in the centre, add eggs and knead to form a dough.

4

On a worktop, place the dough on a baking sheet. Knead and fold repeatedly to shape into a circle. Cover with cling wrap and leave for an hour.

 

5

Meanwhile, heat oil in a frying pan and add minced garlic. Add onion, capsicum, sweet potato, zucchini, and pumpkin in that order, and stir fry until half cooked. Add salt and pepper to taste. Set aside.

 

6

On a baking sheet, place the dough, cover with another baking sheet or cling wrap, press gently with your hand to flatten into a circle about 15-16cm in diameter.

 

7

Softly knead with a rolling pin until it’s 3-4mm in thickness and 26-27cm in diameter.

 

8

Remove the top baking sheet, place an upside down baking tin on top, and gently flip over to transfer the dough into it. Remove the other baking sheet and press lightly with your fingers to fit the dough to the tin and trim the end. Use leftover dough to patch up the crust. Prick with a fork.

9

Cover the crust with baking sheet and weigh down. Bake for 10 minutes and remove the cover, bake for another 5 minutes. Remove from oven and set aside.

10

While baking the dough, beat the egg in a mixing bowl, combine with fresh cream and salt and pepper. Add in the vegetables and transfer to the crust.

11

Sprinkle cheese on top and bake in oven for 20-25 minutes until surface becomes golden brown and centre is cooked. Cut and serve with salad.