Rustic vegetable pie

•  250 g spelt flour
• 1 tablespoon of coconut sugar
• 40 gr of semi-salted butter
• 1 egg
• 2 tablespoons of water

•  1 handful of washed spinach 
• 2 white onions
• 1 red onion
• 1 half butternut or 4 large carrots 
• 8 slices of goat cheese
• 20 g of pine nuts
• Parsley 
• One teaspoon of honey
• A drizzle of olive oil
• Salt, pepper

Mix the ingredients by hand to make a crumble batter
In a bowl, beat one egg with 2 tablespoons of water
Add this mixture to your dough.
Mix it all together and make a ball.
Then put it in the fridge for 1 hour.
Preheat your oven on 200 °. 

In the meantime, start by peeling and removing the seeds from the butternut. Cut it into pieces. Peel and chop your white onions. Put them on the baking sheet and bake for 30 minutes.
When the half hour is up, take it out and set it aside. Turn your oven down to 180°.

Spread your dough on your silicone baking sheet.

Put the spinach leaves, the white onions, the pieces of butternut or carrots, salt and pepper, then add the pine nuts, the pieces of red onion and the slices of goat cheese, leaving 3 to 4 cm of dough all around.

You fold the dough over the vegetables, leaving the center without dough, like in my photo.

You put your half spoon of honey and a drizzle of olive oil on the center. For the greedy, you can also add a few "micro" slices of butter on top!

Then, you decorate your dough: 1 egg yolk and 5 gr of butter half salt. Mix in a bowl and brush the dough with a pastry brush. 

Bake for 25 minutes, then turn up the oven to 220° for the last 10 minutes. When you take out the oven, add a little parsley. 

Delicious eaten warm!