Makes 4-6 servings
1 ½ cups unbleached, all-purpose flour
½ teaspoon chopped fresh thyme leaves
¼ teaspoon baking powder
¼ teaspoon fine ground sea salt
¼ cup California COOC-certified extra virgin olive oil
3 to 4 tablespoons cold water
4 tablespoons California COOC-certified extra virgin olive oil
1 onion, chopped (about 1 ½ cups)
1 large russet potato, cubed (about 2 ½ cups)
1 cup quartered Brussels sprouts
3 cups sliced white button mushrooms
1 teaspoon chopped fresh thyme leaves
2 tablespoons unbleached, all-purpose flour
2 ½ cups unsalted vegetable stock
1 teaspoon fine ground sea salt
½ teaspoon ground black pepper
Garnish: sea salt, course ground black pepper, fresh thyme leaves, California COOC-certified extra virgin olive oil
To make the crust, stir together the flour, thyme leaves, baking powder and salt in a medium bowl. Add the olive oil and use a fork to mash all ingredients together. Eventually clean hands will work best to combine the dough.
Add the water, one tablespoon at a time and continue to mash and knead the dough until you can form it into a ball and it holds together without crumbling. Wrap the ball in plastic wrap and refrigerate for 1 hour.
For the filling, heat 2 tablespoons of the olive oil over medium-high heat in a 4-quart soup pot or Dutch oven. Add the onion and cook for 2 minutes. Add the potatoes and Brussels sprouts and cook for 1 minute. Finally stir in the mushrooms. Cook for five minutes. Sprinkle in the thyme and remove from the heat.
In a large deep skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the flour and whisk until a bubbling paste forms, about 1 minute. Slowly whisk in the stock. Whisk vigorously to remove any clumps.
Let the stock come to a low boil. Continue to whisk often and adjust the heat to control the low boil. Let bubble for 5 minutes, until it begins to thicken. Stir in the salt and black pepper.
Pour the gravy over the vegetables and stir to mix all ingredients.
Preheat the oven to 350 °F. Grease a deep 9 x 5-inch loaf pan or a deep 9-inch pie plate lightly with olive oil. Transfer the vegetables and gravy to the baking dish.
Take the dough out of the fridge and place between two pieces of plastic wrap or two pieces of parchment paper. Roll the dough to fit your baking pan so that it will hang over the edge about a 1/4 inch.
Place the rolled dough over the vegetables in the baking pan. It may crumble a bit in parts or break. That’s okay, just patch it up as needed. Gently pinch the sides so that it is secured over the edge of the pan. Cut 3 to 4 slits in the crust.
Place on a baking sheet to prevent any boil-overs in the oven. Bake for 35 to 40 minutes, until the filling is thick and bubbling, the crust is browned and the vegetables are tender.
To serve, arrange a scoop of vegetables and crust on a serving plate. Sprinkle with salt, pepper and thyme leaves, then drizzle with a little olive oil.
Recipe and photo shared with permission from California Olive Ranch.