the insides:
.5 T butter4 C total of any of the following veggies: corn, carrot, red bell pepper, zucchini, spinach leaves (firmly packed), sliced onions, potato...
1 small garlic clove, minced
1.5 T flour
1 C warm milk
1 pinch fresh or dried thyme
.75 t salt
black pepper to taste
cut a half-stick of cold butter into three-fourths cups of flour and one-fourth teaspon of salt. (cut the butter until the pieces are no larger than a pea) add two tablespoons of ice water and stir to incorporate all the flour. add more water or flour as necessary to make a soft moist dough. work it in the palm of your hand on a hard surface. form it into a flattened ball. chill the dough for thirty minutes.
roll the dough into a circle slightly larger than the diameter of the casserole dish. place it on top and pinch the rim so it clings to the dish. cut four one-inch long slits in the dough.
bake at 400 degrees for about twenty minutes, or until the filling is bubbling and the crust golden. Serve and enjoy!



































