For the pastry
350g (120z) plain flour
Half teaspoon salt
175g (6oz) butter or hard margarine
4 tablespoons cold water
One large egg yolk
A splash of olive oil

Method
To make the pastry, I make this in my food processor as follows:
Fit the metal chopping blade, put the flour and salt in the processor bowl and process for 2 seconds to sift.  Add the fat in small pieces and process for 5 to 10 seconds.  Sprinkle the water, olive oil and egg yolk over the surface and process until the pastry forms a ball around the blade.  Wrap in cling film and chill for 30 mins before rolling out.  Use just over half for the bottom and reserve the rest for the top.

Roll out the pastry and line a lasagne type dish.

Put in the vegetables in layers in the following order: spinach, fennel, potatoes, onions, tomatoes, zucchini, beans and peas. Add a small amount of salt and a good amount of olive oil over each layer.

Put on the lid of pastry and put plenty of olive oil over the top.

Prick with a fork and cook for at least 1hour at 180 ºC.