PASTRY: Cut the butter into pieces and place in a large bowl with the flour and salt.
Rub or cut the butter into the flour to resemble fine breadcrumbs. (This can also be done in the bowl of a food processor.) Do not allow the butter to melt and become greasy.
Add 60 to 125 ml iced water drop by drop and cut in with a knife until the dough holds together without becoming sticky.
Turn the dough out on to a piece of cling film and press into a flat circle. Place in a greased 25 cm pie dish to overlap the edges and spread the cheese mixture to cover the base. Season the cooked vegetables and spoon into the pastry shell. Fold the pastry up to partially cover the vegetables.
Brush the pastry with egg and bake the pie in a preheated oven at 200 ¦C for 20 to 25 minutes until golden brown.
Garnish with lavender.
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