Prepare the dough: Measure the flour and salt and place in a mixing bowl. Measure the water; make sure it is really cold. Add butter and cream cheese to the flour. Use an electric mixer or your fingertips to crumble the fat pieces.
Add the cold water and mix with a fork until just enough to form a dough.
Place the dough on the lightly floured work surface and form it into a slice as quickly as possible so that the fat does not melt. Wrap the dough in a plastic bag and place in the refrigerator for about two hours.
It stays there for several days; by the way, it can also be frozen.
Prepare the filling: Prepare all the vegetables according to the indications in the list of ingredients above and mix them with butter and olive oil in a large bowl. Season with salt, pepper and the fresh herbs.
Preheat oven to 200 °C. Prepare the béchamel sauce: Melt the butter in a saucepan, add the flour and cook for about 2 minutes, stirring continuously. Stir in the milk and wine or sherry, bring to the boil and simmer for 2 minutes to thicken the sauce.
Stir the béchamel sauce into the ingredients for the filling until everything is well mixed. Season to taste. Fill into a 24 cm glass or ceramic baking tin
Take the cooled dough out of the fridge, cut it in half (save the other half for a second pie), roll it out on a lightly floured work surface about 5 mm thick, cut out a circle with a diameter of 28 cm and cut 4 slits into it - these are the outlets for the steam that develops during baking
Place the pastry disc on the filling, press it carefully along the edge of the baking tin and wave it with scissors.
Brush with the egg glaze and bake for about 45 minutes until the pie is golden brown. Before serving, leave to cool for 5 minutes on a cake rack
Recipe: Cynthia Barcomi, from "Baking. I love Baking", Mosaik Verlag