makes 2

1 zucchini, sliced into 1cm rounds
1 small eggplant, cut into hard up cubes
1 red capsicum, cut into 1cm squares
½ red onion, cut into wedges
1 cup assorted cherry tomatoes, halved
2 tbsp olive oil
sea salt & cracked black pepper
2 tbsp grated pecorino
1 egg, beaten (to brush pastry)
1 tbsp dukkah

for pastry
1 cup plain flour
½ cup wholemeal flour
½ tsp baking powder
½ tsp salt
¼ cup olive oil
¼ cup water

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for pistou
1 cup basil leaves, plus extra to garnish
1 garlic clove
generous pinch of salt
¼ cup olive oil

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Pre-heat oven to 190C. For pastry, place flours, baking powder and salt into a food processor and pulse to combine. Add olive oil and pulse until a breadcrumb-like texture is formed. Pour in water with the motor running and process until a rough dough forms. Turn out onto a floured bench, knead gently until smooth, divide in half, flatten into discs, wrap in clingfilm and refrigerate for at least 30 minutes.

Next, place all vegetables into a medium bowl, season with salt and pepper, drizzle with olive oil, toss to mix through and place onto 2 baking-paper-lined oven trays. Roast for
15 minutes and set aside to cool slightly. Meanwhile, make the pistou by placing the ingredients in a small jug and blitzing with a stick blender.

Roll out both pieces of dough between 2 sheets of baking paper to a rough 20-centimetre circle. Sprinkle with pecorino and pile on the vegetables, leaving a 2-centimetre border. Fold over excess pastry to form a crust, brush with beaten egg and sprinkle with dukkah. Bake for 30 minutes or until the pastry is golden. Serve garnished with basil and pistou on the side.

This article first appeared in the January 2025 issue of SALIFE magazine.