If you’re looking for a made-to-impress dish, you’ll love this Mushroom & Mixed Veg Spiral Pie recipe.
This recipe serves 8.
- 250 g smooth ricotta cheese
- 2 large free-range eggs
- 40 g Parmesan cheese, grated
- 1 tsp dried herbs
- 8 baby marrows
- 3 carrots
- 2 eggplants
- 4 large portabello steaks (or the largest brown mushrooms you can find)
- Olive oil
- Salt and pepper to taste
- 28 cm loose-bottomed, fluted tart tin
For the crust:
- Combine the flour and salt in a large bowl.
- Then, mix the butter into the flour using your fingertips to make “wet sand”.
- Add the eggs and mix with a fork until the dough is just coming together. Gradually add water, a spoonful at a time, until the mixture holds together. Don’t overwork the dough.
- Shape into a large disc and cover with plastic wrap.
- Refrigerate the dough for at least 30 minutes, or make in advance the night before.
- On a well-floured work surface, roll the dough out into a ± 4mm thick circle.
- Roll up the dough onto your rolling pin. Unroll the dough over the 28cm tart tin. Press the dough into the bottom and sides of the tart tin. Trim off most of the excess, leaving a few mm above the rim of the tart tin.
- Prick the base of the dough all over with a fork. Place in the fridge to rest for 15 minutes.
- Preheat the oven to 200˚C.
- Fill the dough-lined tart tin with scrunched-up baking paper and baking beans or rice. Blind bake for 20 minutes. Remove the beans and baking paper and return to the oven for another 7 minutes.
- Set the crust aside.
For the filling:
- Whisk all the ingredients together and season well. Set aside.
For the vegetables:
- Using a mandolin or vegetable peeler, slice the courgettes into thin ribbons. Toss in a bowl with a good pinch of salt and place in a sieve to de-gorge.
- Slice the carrots and eggplants into thin ribbons.
- Using a very sharp knife, remove the core and slice the portabello mushrooms into thin strips.
- Trim all the vegetables so that the ribbons and slices are all as close as possible in size, so they layer well together.
- Spread the filling evenly over the blind-baked crust.
- Starting from the outside next to the crust, line the walls of the tart with the veg ribbons, alternating each veg until the entire tin is filled.
- Brush the vegetables with a little olive oil and sprinkle over some salt and pepper.
- Bake at 200˚C for 35 – 40 minutes until the vegetables are just tender and cooked through and the tart base is crisp.
- Allow to rest for 10 – 15 minutes.
- Slice into wedges and serve with a fresh green salad.
Mixed Veg Spiral Pie Recipe Notes
This Mixed Veg Spiral Pie Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.
They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.
These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!
We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!
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