goodwill rainbow pie

This pie is worth every second you put into making it!  Each vegetable is paired with its own seasonings then layered and wrapped in a butter and thyme flavored crust.  A feast for your eyes, body, and soul.  It is just the kind of dish you serve to people you love during the holiday season.

Goodwill Rainbow Pie
From A Modern Way to Eat by Anna Jones
Serves 8 to 10
 
“It may seem like there’s a lot to do, but everything can happen at once – all the roasting can be done while you make the leeks and greens.”
 
7 ounces Lancashire or white cheddar cheese
1 organic or free-range egg, beaten, or soy milk for brushing
 
FOR THE PASTRY
3 ¾ cups all-purpose flour, plus extra for rolling
1 teaspoon fine sea salt
½ teaspoon baking powder
A small bunch of fresh thyme, leaves picked and very finely chopped
13 tablespoons butter or vegetable shortening
Up to 1 generous cup ice-cold water
 
FOR THE SWEET POTATOES
3 sweet potatoes, scrubbed clean
A little butter or olive oil
A good few grating of fresh nutmeg
 
FOR THE BEETS
5 medium beets, peeled and cut into rough cubes
Olive oil
Splash of red wine vinegar
2 sprigs of fresh marjoram or oregano, leaves picked
Sea salt and freshly ground black pepper
 
FOR THE TURNIPS
5 to 6 turnips, peeled and cut into little fingers
A couple of sprigs of fresh sage, leaves picked
Zest of 1 unwaxed orange
1 tablespoon honey
Olive oil
 
FOR THE LEEKS
2 tablespoons butter or olive oil
2 good-sized leeks, washed, trimmed, and sliced
3 sprigs of fresh thyme, leaves picked
 
FOR THE GREENS
1 bunch of chard, stalks removed, roughly shredded
Grated zest and juice of ½ an unwaxed lemon
1 red chile, finely chopped
 
First make the pastry.  Sift the flour, salt, and baking powder into a bowl and add the chopped thyme.  Cut the butter or shortening into small bits and rub these into the dry ingredients until you have a breadcrumb-like mix.  Add the water and knead until you have a smooth dough, but don’t overwork it.  You could also use a food processor:  pulse to breadcrumbs, then add the water and pulse until it just comes together.  Wrap the pastry in plastic wrap and chill while you make everything else. 
 
Preheat the oven to 425 degrees.
 
Roast the sweet potatoes for 1 hour until soft.  Meanwhile, prepare the beets and turnips.
 
Place the beets into a roasting pan with a splash of olive oil and the vinegar, add the marjoram or oregano, and season.  Cover with foil and roast alongside the sweet potatoes for 1 hour, removing the foil for the last 15 minutes.
 
Put the turnips into a roasting dish with the sage, orange zest, honey, and a drizzle of olive oil, mix to coat, then cover with foil.  Roast with the other vegetables for 45 minutes, until golden, removing the foil for the last 5 to 10 minutes.  When all the vegetables are cooked, remove from the oven and turn the temperature down to 400 degrees.
 
Meanwhile, cook the leeks.  Heat the butter or oil in a large nonstick frying pan.  Add the leeks and thyme and cook over low heat for 20 minutes, until sweet and softened, then set aside.
 
Add a little more olive oil to the pan, add the greens, and cook over low heat for a few minutes, until just wilted.  Season, then add the lemon zest and chili.  Set aside.
 
Once the sweet potatoes are cool enough to handle, scoop out the flesh and mash with a pat of butter or 1 tablespoon of olive oil and a good grating of nutmeg.  Adjust the seasoning for all the vegetable mixtures, if needed.
 
Take your pastry from the fridge and let it sit for a few minutes.  Then roll it out on a lightly floured surface to 1/8 inch thick and use it to line an 8-inch spring form pan, leaving the excess hanging over the edges.
 
Now it’s time to start layering the pie.  Start with all the leeks, then a grating of Lancashire or cheddar cheese, then the beets, the greens, and another layer of cheese, then the turnips, and finally the sweet potato mash.
 
Finish by bringing the excess pastry over the top of the sweet potatoes, twisting the ends, and laying them on top in a haphazard fashion – the little rough bits of pastry will crisp up and look beautiful.  The pastry may not cover the whole top, but a little vivid orange sweet potato poking through is okay.  Brush with the beaten egg or some soy milk.
 
Bake the pie on the bottom rack of the oven for 35 to 40 minutes, until golden brown.  Let cool for 15 to 20 minutes, then remove from the pan and place in the middle of the table.