Layered vegetable pie
serves 6| prep 30 mins | cook 2 hours 5 mins
2 tsp olive oil 1 large red onion, thinly sliced, plus extra, to serve 375g button mushrooms, sliced 2 garlic cloves, crushed 2 zucchini, coarsley grated, squeezed of excess moisture 375g fresh ricotta 2 eggs, lightly whisked 20g ( 14 ⁄ cup) finely grated parmesan 2 tbs chopped fresh continental parsley 2 tsp finely grated lemon rind 150g trimmed kale, coarsely chopped 600g peeled butternut pumpkin, thinly sliced 6 vine-ripened tomatoes, sliced 300g peeled sweet potato, thinly sliced Watercress leaves, to serve
1 Preheat the oven to 190°C/170°C fan forced. Lightly spray a 24cm springform pan with oil and line side with baking paper. 2 Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 minutes. Increase heat to medium-high. Add the mushrooms and garlic. Cook, stirring, for 7-8 minutes or until all the liquid has evaporated. Set aside to cool. 3 Meanwhile, combine the zucchini, ricotta, egg, parmesan, parsley and lemon rind in a bowl. Season. 4 Place kale in a large microwave-safe bowl. Cover and microwave on High for 1 minute or until wilted. Season and set aside. 5 Place half the pumpkin, slightly overlapping, in base of pan. Top with half the kale, half the ricotta mixture and half the tomato. Top with sweet potato, slightly overlapping, mushrooms, remaining kale and pumpkin. Top with remaining ricotta mixture and tomato. Cover with foil and place on a baking tray. Bake for 1 hour. Remove foil and bake for a further 40-50 minutes, until pie is tender. Set aside for 20 minutes before serving. Top with watercress and extra onion.