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1
Pastry Crust: In the bowl of a food processor, place flour, butter and salt.
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2
Pulse a few seconds at a time until the mixture has a grainy texture.
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3
Add the egg, oil and water.
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4
Pulse again a few seconds at a time until the dough begins to form a ball.
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5
Add a little water if necessary.
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6
Remove the dough from the processor.
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7
Form a ball with your hands.
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8
Cover with plastic wrap.
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9
Refrigerate for 30 minutes.
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10
Mashed Sweet Potatoes: In a saucepan, saute the onion and sweet potatoes in the butter for 2 minutes.
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11
Add the water and bring to a boil.
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12
Season with salt and pepper.
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13
Cover and simmer gently for about 25 minutes or until the potatoes are tender.
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14
Meanwhile, roll out the dough on a floured work surface.
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15
Line a 25-cm (10-inch) quiche plate.
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16
Refrigerate for 30 minutes.
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17
With the rack in the lowest position, preheat the oven to 180 C (350 F).
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18
In a food processor, puree 750 ml (3 cups) of sweet potatoes, the flour and cloves until smooth.
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19
Blend in the eggs.
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20
Season with salt and pepper.
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21
In a bowl, gently blend the mashed sweet potatoes with the remaining potatoes cubes.
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22
Adjust the seasoning.
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23
Spoon into the crust.
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24
Bake for 30 minutes.
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25
Topping: Sprinkle the pie with the cheese.
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26
Lay the zucchini in a rosette pattern, starting from the outside and moving inward.
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27
Scatter the olives evenly over the pie.
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28
Drizzle with the oil.
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29
Season with salt and pepper.
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30
Bake for about 30 minutes.
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31
Allow to cool slightly and serve.
