PREPARING THE BASE
Dissolve salt in the ice water.
Sift the flour into the bowl of a planetary mixer, add the sugar and mix. Add the chilled cubed butter. Mix with the flat beater attachment until the mixture resembles breadcrumbs. Gradually add the water and knead the dough on low speed for a short time until it is fairly uniform and forms a ball.
Roll the resulting shortcrust pastry into a rectangle and place it in the refrigerator wrapped in cling film for half an hour.
After resting, roll it out on a lightly floured surface or between two sheets of baking paper to a thickness of about 4 mm. Ease the pastry into a rectangular baking tray measuring approximately 20 x 30 cm, lined with baking paper. Ensure the pastry extends up the sides of the tray in order to accommodate the filling.
PREPARING THE FILLING
Wash the potatoes thoroughly and grate them (peel included) into a bowl. Thinly slice the onion and add it to the potatoes together with the cream cheese (discarding any whey). Add the grated Parmesan cheese and the grated garlic clove.
Season with pepper, mix well and set aside.
Blanch the peas for a few minutes, cool them in ice water and keep them aside.
Boil the quail’s eggs, peel them and keep them aside.
Wash and peel the carrots, leaving a small piece of the tops, then cut them in half lengthwise.
Wash the radishes.
Dress the carrots and radishes well with oil, 4 Gold Medals Balsamic Vinegar, salt and pepper.
Place on a baking tray lined with baking paper and roast in a preheated oven at 200°C for about 20 minutes.
ASSEMBLING THE SAVOURY PIE
Prick the pastry base all over with the tines of a fork, spread the cheese and potato mixture evenly over the base and bake on a medium-low shelf at 180°C for about 25 minutes or until the pastry is golden brown.
Remove the pie from the oven, top with the carrots, radishes, peas, crumbled goat's blue-veined (or feta) cheese and sprigs of dill.
Sprinkle with salt, drizzle with a little oil and serve.
