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Ingredients
- 200g plain flour
- 1 egg white
- 1½tsp salt
- ½tsp thyme leaves
- 2tbs ice cold water
- 150g sweet potato, peeled and sliced into thick pieces
- 150g carrots, peeled and sliced into thick pieces
- 150g cauliflower florets
- 150g tenderstem broccoli
- 1tbs unsalted butter
- 1tsp ground turmeric
- Salt and black pepper
- For the thyme salt crust pastry: in a food processor, combine the plain flour, egg white, salt and fresh thyme leaves. Pulse the mixture until it resembles coarse crumbs. Gradually add ice water, one teaspoon at a time, while pulsing, until the dough just comes together. Form the dough into a ball, wrap it in cling film and refrigerate for at least 30 minutes.
- While the pastry is chilling, preheat the oven to 200 degrees. In a large mixing bowl, combine the sliced sweet potato, sliced carrots, cauliflower florets and tender stem broccoli. In a small saucepan over low heat, melt the unsalted butter. Stir in the ground turmeric, salt and freshly ground black pepper. Mix until well combined. Pour the turmeric butter mixture over the vegetables and toss to coat them evenly.
- Roll out the chilled pastry on a lightly floured surface to fit your baking dish. It should be large enough to cover the vegetables. Place the turmeric-glazed vegetables in the baking dish in the centre of the rolled-out pastry and cover them with the pastry completely and crimp the edges to allow no air to escape. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the vegetables are tender. Once it is done, remove from the oven and let it cool for a few minutes before serving. Tear open the salt crust pastry, discard it and serve only the vegetables.
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