For the pastry
2 cups plain flour
150ml olive oil
5 tbsp chilled water
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1 tsp Gewürzhaus Australian Bush Pepper Blend
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1 tsp Gewürzhaus Pyramid Flake Salt
For the filling
¼ of butternut pumpkin, peeled, seeded into small chunks
½ sweet potato, peeled, seeded into small chunks
4 button mushrooms, quartered
1 large zucchini, sliced into small chunks
1 red onion, peeled and cut in six wedges
100g truss tomato, stems on
50ml olive oil
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2 tsp Gewürzhaus Australian Bush Pepper Blend
6 tbsp ricotta
Lemon zest
Fresh herbs such as mint and parsley, chopped