Combination Recipe

Make crust

In a medium bowl, whisk together 1.5 cups flour, 1 tsp sugar and 1 tsp salt. Add 6 tbs cold cubed butter and use a pastry cutter or your fingertips to work butter into flour until mixture resembles coarse crumbs with pea-sized bits.

Sprinkle 3 tablespoons ice water over the flour-butter mixture, 1 tablespoon at a time, tossing lightly until dough just holds together when pinched. Do not overwork.

Form dough into a flat disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes while you prepare fillings.

Cook aromatics & vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 cup finely chopped onion and sauté 4–5 minutes until softened. Add 2 teaspoons minced garlic and 1 cup sliced mushrooms; cook another 3–4 minutes until mushrooms release moisture and it evaporates.

Add 2 cups roughly chopped baby spinach and cook 1–2 minutes until wilted. Remove the vegetable mixture to a bowl and let cool slightly.

Make savory custard

In a bowl, whisk together 3 eggs and 3 tablespoons half-and-half. Stir in the cooled vegetable mixture and 3 oz shredded cheddar cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

Prepare apple mixture

Toss 1 cup chopped apples with 1 teaspoon lemon juice to prevent browning and add brightness.

Make oat topping

In a small saucepan over low heat, melt 2 tablespoons butter. Stir in 1/2 cup brown sugar until dissolved. Remove from heat and stir in 3/4 cup rolled oats, 1/4 cup flour, 1/2 teaspoon ground cinnamon and 1/8 teaspoon salt until combined. Fold in the lemon-coated chopped apples.

Let the sweet filling cool slightly while you roll the crust.

Roll crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish or tart pan, pressing to fit and trimming excess, leaving about a 1/2-inch overhang.

Divide the crust visually into two halves (you can mark lightly with a knife). On one half, evenly spread the savory egg-vegetable-cheese mixture, leaving 1/4 inch from the edge.

On the other half, spoon the sweet apple-oat topping, spreading evenly but keeping it contained to its half.

Crimp and finish

Fold the 1/2-inch crust overhang over the filling edges or crimp the edge to seal. Brush the exposed crust and rim with the egg wash (1 beaten egg with 1 tbs water).

Place the assembled combination on a baking sheet to catch any spills and bake in the preheated oven for 30–35 minutes, until crust is golden and savory custard is set (a knife near center should come out clean). If the crust browns too quickly, tent loosely with foil after 20 minutes.

Let cool on a rack for 10–15 minutes before slicing. If desired, dust the sweet half lightly with 1 teaspoon powdered sugar just before serving.