One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust

Ingredients:
1 stick cold butter
1 1/2 cups all-purpose flour plus more for rolling
1/2 cup yellow cornmeal
1/2 teaspoon sea salt
3/4 cup Parmesan cheese
2 tablespoons olive oil, divided
2 cloves garlic, diced, divided
1 small yellow onion, chopped, divided
2 tablespoons chopped red bell pepper, divided
1 or 2 Scotch bonnet peppers, seeded and diced, divided
2 tablespoons fresh thyme leaves, divided
2 scallions, diced, divided
4 cups callaloo chiffonade
1/2 cup heavy cream, divided
2 cups cubed ripe plantain (1-inch cubes)
Salt and freshly cracked black pepper to taste
1/2 cup canned corn kernels
2 tablespoons chopped cilantro
1 tablespoon butter
1 tablespoon chopped scallion
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon fresh thyme leaves
2 tablespoons grated Parmesan cheese
8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 cup grated Parmesan cheese, divided
1/2 cup goat cheese
1 egg
beaten

Instructions:
Cut the chilled butter into very small pieces. Mix the flour, cornmeal, and sea salt in a food processor; add the butter, and pulse until the mixture is a sandy texture that resembles breadcrumbs. Transfer to a bowl, and add half the Parmesan cheese, mixing with a fork or knife until combined. (Reserve remaining cheese for topping the pie.) Measure out 4 tablespoons of ice-cold water, and add to the flour mixture a little at a time until the dough sticks together, mixing just long enough to create a mass. Do not overmix. Wrap the dough in plastic wrap or place in a plastic bag; hold it in the refrigerator for at least 20 minutes. Remove one hour before use to bring to room temperature.
Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add half the garlic, onion, bell pepper, Scotch bonnet pepper, thyme, and scallion; cook for about 5 minutes until soft. Add the callaloo and cook down for about 8 minutes, until it turns bright green. Stir in 1/4 cup heavy cream. Remove from heat and allow to cool. Season with salt and pepper to taste.
Heat 1 tablespoon olive oil in another sauté pan over medium heat, and add the remaining garlic, onion, bell pepper, Scotch bonnet pepper, thyme, and scallion; sauté for about 1 minute. Add the plantain and cook, stirring occasionally, for another 5 minutes. Add the corn and cilantro, and sauté for another minute. Add 1/4 cup heavy cream, and season to taste with salt and pepper.
Melt 1 tablespoon butter in a saucepan over medium heat. Add 1 tablespoon chopped scallion. Add the white wine, and cook, stirring, until the wine is evaporated. Stir in the heavy cream and whole milk. Bring to a simmer. Allow to simmer for about 5 minutes, until the sauce is reduced. Stir in the thyme and Parmesan cheese.
Preheat the oven to 375°F. On a lightly floured surface, roll out two-thirds of the pastry into a large circle, and use it to line the base and sides of an 8-inch pie dish or casserole. Layer half the plantain mixture in the bottom, then distribute half the mozzarella and a sprinkle of Parmesan on top of that. Cover with half the callaloo mixture, then half the goat cheese and more Parmesan. Repeat the layers in the same order with the remaining plantain filling, mozzarella, Parmesan, callaloo filling, goat cheese, and more Parmesan. Pour the sauce over the assembled pie.
On a lightly floured surface, roll out the rest of the pastry into an 8-inch round; lay it on top of the pie, trimming away any excess pastry and crimping the edges to seal well. Score an X in the middle of the top crust with a sharp knife. Brush the top of the pie with the beaten egg, scatter with the rest of the Parmesan, and chill for at least 20 minutes. Bake for 30 to 35 minutes until the pastry is golden-brown on top. Allow to cool in the pan for 10 minutes before serving.