For a 20-22 cm round tin
For the pastry
100 g of plain flour
100 g of plain wholemeal flour
50 ml of extra virgin olive oil
1 egg yolk
70 ml (approx.) of cold water
½ a teaspoon of salt
For the filling
1 red pepper
1 large carrot
200 g of lactose-free Robiola Osella
the grated zest of ½ a lemon
a few sprigs of thyme and marjoram
salt and pepper
Make the pastry. Mix the egg yolk in a bowl with the extra virgin olive oil, drizzling in the oil gradually and mixing with a whisk, to obtain a creamy consistency (like mayonnaise). Make a mound with the flours on a pastry board; make a hollow in the middle, add the salt, and pour the egg and oil mixture into the hollow; gradually add the cold water and start mixing. Knead the pastry until it reaches an even consistency; wrap it in film and leave it in a cool place for 30 minutes.
Meanwhile, peel and wash the vegetables and cut them into very thin strips using a sharp knife or a vegetable cutter. Mix the Robiola in a bowl with the eggs, a pinch of salt and pepper, the lemon zest and herbs.
Roll the chilled pastry into a thin layer. Line the tin with baking paper and lay out the pastry, overlapping the tin on all sides. Prick the base with a fork and fill the pastry case with the Robiola and egg filling. Arrange the vegetables in concentric rings on the pie, starting from the centre and alternating to achieve a pretty colour combination. Sprinkle over a pinch of salt and bake in a hot oven at 180°C for about 30-40 minutes. Serve hot or warm.