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winter vegetable ricotta pie

Savory Roasted Winter Vegetable Pie

Roasted winter vegetables get folded into a creamy base for a flavorful and festive pie. It's a very unfussy, whole-grain crust that uses olive oil instead of butter. It can be made ahead and reheated and will tasty for up to three days.

Keyword winter vegetable pie
Prep Time 40 minutes
Cook Time 50 minutes
Servings 6 to 8 servings
Calories 395 kcal
Author Katie Morford

Ingredients

Pie Dough

  • ¾ cup whole-wheat flour, spooned into the measuring cup and leveled
  • ⅔ cup all-purpose flour, spooned into the measuring cup can leveled
  • ½ teaspoon kosher salt (I use Diamond Crystal)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon red or white wine vinegar
  • ⅓ cup plus 2 tablespoons water

Vegetables and Filling

  • 8 ounces cremini or button mushrooms, quartered
  • 3 cups cubed (1-inch) butternut squash, fresh or frozen (no need to defrost)
  • 2 cups stemmed, chopped, lightly packed kale (any variety)
  • 8 ounces shallots, cut into ⅓-inch wedges
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt, divided
  • ⅛ teaspoon freshly ground black pepper
  • 3 eggs
  • ¾ cup milk
  • 1 cup cottage cheese
  • 1 ½ cups grated Gruyère cheese, 3 ounces, divided

Instructions

  1. Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper.

Make the Pie Dough

  1. In a large bowl, use a fork to whisk together the whole-wheat flour, all-purpose flour, and salt. Drizzle the olive oil over the flour and mix until crumbly. Make a well in the center and pour in the water and vinegar. Mix with a fork until the dough comes together. Put the dough on your work surface and knead several times until smooth and pliable without being sticky. Wrap with plastic wrap and rest at room temperature for 1 hour.

Roast the Vegetables

  1. While the dough rests, arrange the mushrooms, squash, and shallots on the baking sheets. Drizzle the olive oil over the top, season with 1/2 teaspoon salt, and a light shower of black pepper. Toss everything together. Roast for 15 minutes, stir, and continue to roast until you can slide the tip of a knife into the squash with relative ease, 30 to 35 minutes (if the shallots begin to burn before then, remove from the baking sheet).

  2. Scatter the kale over the vegetables and continue to roast everything for another 5 minutes, so the kale wilts.

  3. Remove vegetables from oven and lower the temperature to 350℉.

Roll Out the Dough

  1. Sprinkle a little flour on your work surface. Use a rolling pin to roll out the dough. If you find it sticking quite a bit, add a little more flour to both your work surface and the top of the dough. Roll it out until it’s big enough to fit your pie pan with ½ inch draping over the sides (about 12 inches in diameter). Transfer it to a pie pan and pinch it along the rim to form a crust.

Make the Filling and Assemble the Pie

  1. In a large bowl, whisk the eggs, milk, cottage cheese, and remaining salt and pepper until creamy and smooth. Add 1 cup of the Gruyere and whisk again.

  2. To assemble, transfer the vegetables to the pie pan, making sure the squash, mushrooms, and kale are evenly distributed. Pour the egg mixture over the top and sprinkle with the remaining cheese.

  3. Bake at 350 degrees until the crust is nicely browned and the center is just set, 40 to 50 minutes. If desired, set it under the broiler for about 30 seconds to brown the surface.

  4. Leave the pie to rest for 15 minutes before cutting into wedges.