Open Vegetable Pie

350g sweet potato, cut into 1-1,5cm cubes
350g potato, cut into 1-1,5cm cubes
1 small cauliflower head, 350-400g, cut into florets
45ml olive oil
3 eggs
250ml cultured buttermilk
5ml salt
100g mature cheddar cheese, grated

Preheat your oven to 170℃ and spray a 20cm x 20cm baking dish with cooking spray.
Spread the cubed sweet potato, potato and cauliflower florets on a baking sheet, drizzle with olive oil, sprinkle with salt and roast in the oven until cooked but not mushy.
Set aside to cool.
Add the olive oil and eggs to a large jug and whisk together.
Pour in the buttermilk and salt and whisk until the mixture is amalgamated.
Add the grated cheese and stir through.
Place the pastry on a lightly floured surface and roll it out to a square.
Line the prepared baking dish on the bottom and sides and trim the edges.
Spoon the cooled vegetables in the pastry shell and pour the buttermilk mixture over.
Bake in the oven for 40 minutes.
Serve as a side dish or as a vegetarian main with a salad.