Pithivier "Sunflowers" with baked vegetables

Ingredients:

• 1 butternut squash, peeled, halved, and cut into 1-inch cubes (about 3 cups)
• 1 tbsp. l. olive oil
• 1 red bell pepper, halved and seeded
• 1 yellow bell pepper, halved and seeded
• 1 tbsp unsalted butter
• 1 red onion, finely chopped (about 1 cup)
• 340 g small brown button mushrooms, thinly sliced ​​(set aside 10 whole caps, discarding stems)
• 1 teaspoon fresh sage leaves, finely chopped
• 1 tsp fresh thyme leaves, bell pepper, halved and seeds removed
• 2 bunches small spinach, stems trimmed (about 8 cups)
• 3 sheets frozen puff pastry, 30x37 cm, about 1 cm thick, thawed
• Premium flour for working with dough
• 60 g goat cheese, crumbled
• 1 large egg yolk
• 1 tbsp. ground turmeric
• Special equipment: lattice-shaped cutting, 4 cm petal-shaped cutting, 2.5 cm petal-shaped cutting, 2.5 cm round cutting.

Preparation:

1. Preheat oven to 200°C with a rack in the center of the oven.
2. Place the pumpkin cubes on a rimmed baking sheet, drizzle with olive oil, and spread them out in a single layer. Season with salt and pepper. Place the red and yellow pepper halves, cut-side down, on another rimmed baking sheet.
3. Place both baking sheets on the middle rack and roast until the squash is tender and golden brown and the peppers are crisp-brown, about 25 minutes. Set the vegetables aside. When the peppers are cool enough to handle, peel the skins. Slice the peppers into 1-cm-thick strips, season lightly with salt and pepper, and set aside.
4. In a medium saucepan over medium heat, melt the butter. Add the onion and mushrooms and cook until softened and browned, and all the liquid has evaporated, 8-10 minutes. Add the sage and thyme, season with salt and pepper, and stir thoroughly. Set the mushroom mixture aside to cool.
5. Bring 3 cups of water to a boil in a small saucepan. Drain the spinach in a colander over the sink and pour boiling water over the leaves until they wilt. Shake the colander to drain, then drain on paper towels and pat dry, removing as much of the remaining liquid as possible. Set the spinach aside.
6. To make the pithivier base, lay 1 sheet of puff pastry on a lightly floured sheet of parchment paper on a baking sheet. Using an upside-down 25cm (10-inch) bowl as a guide, cut a 25cm (10-inch) circle out of the pastry with a sharp knife. Collect the scraps and set aside for another use (see Note).
7. Spread the cooled mushroom mixture over the puff pastry, leaving a 1 cm border. Place the cooled pumpkin on top of the mushroom mixture. Sprinkle with goat cheese and top with the remaining spinach and roasted pepper strips. Wet your hands and gently shape the filling into a dome shape. Set aside.
8. To make the puff pastry top, lay another sheet of puff pastry on a lightly floured sheet of parchment paper. Invert a 12-inch-wide bowl onto the dough and cut out a 12-inch-diameter circle. Gather the scraps and set aside.
9. Whisk the egg yolk and water in a small bowl. Brush the edge of the bottom layer of dough with the egg yolk. Carefully place the second circle of dough on top, making sure it completely covers the filling. Press the edges to seal the filling in, being careful to squeeze out any air bubbles. Don't worry if the pie isn't perfectly round; you'll trim the edges later. Brush the entire surface of the pie with egg wash and set aside.
10. Cut the remaining sheet of puff pastry in half lengthwise to create two pieces, each approximately 15 x 37 cm. Set one piece aside. Cut a lattice shape from the other piece.
11. Using your fingers, gently spread the lattice, starting from the center and working outward. Use a sharp knife to help you uncover any areas the cutter didn't cut. Carefully place the lattice over the pithivier and shape it, ensuring the entire surface of the pie is covered.
12. Place the 25cm-wide bowl you used earlier on the pithivier and trim the base with a sharp knife to create an even circle. Gather up any dough scraps. Using the blunt side of a knife, make vertical 1cm-deep indentations around the base. Evenly brush the entire surface of the pithivier with egg wash, being careful not to let any egg wash accumulate on the rack, as this will cause the cake to brown unevenly.
13. In a small bowl, mix the turmeric with 2 tablespoons of water until smooth. Place the remaining 6x15" dough on a lightly floured sheet of parchment paper and roll it out as thinly as possible to prevent the petals from puffing up or becoming misshapen in the oven. Using a small brush, brush the surface of the dough with the turmeric mixture. Don't worry if the coating appears slightly uneven.
14. Cut 4cm and 2.5cm petals from the dough. The number of petals depends on how many flowers you want to make (and how big they will be). To make 4 large flowers and 6 small flowers, as shown in the picture, you will need to cut 66 2.5cm petals and 44 4cm petals.
15. To assemble the flower, brush a small amount of egg yolk onto the lattice on the pie. Arrange 6 petals in a circle, with the top edges of the petals meeting in the center. Brush another layer of egg in the center of the flower and add a second layer of 5 petals, slightly offset from the bottom petals. Brush another layer of egg yolk in the center and attach the mushroom cap (see Note). Press firmly to adhere the cap to the petals. Refrigerate the pie for at least 2 hours, or preferably overnight.