The Savory Pie with Peppers and Potatoes is a very tasty rustic recipe that always wins everyone over (sweet tooth like me included!).
The base is made of crispy shortcrust pastry, with an enveloping filling of peppers and potatoes stewed with cherry tomatoes, basil, and parsley. A true symphony of flavors and colors to bring to the table.
When preparing this savory pie, a delightful aroma fills the kitchen: first the aromatic scent of the vegetables cooked in the pan, and then the rich aroma of the pastry shell, which blends perfectly with the filling. And you can already anticipate the joy of a unique taste!
Don’t miss these other delicious vegetable-based savory pies:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Savory Pie with Peppers and Potatoes
- 1 sheet shortcrust pastry
- 4 peppers
- 6 potatoes
- 10 cherry tomatoes
- 1 clove garlic
- 1 tbsp basil
- 1 tbsp chopped parsley
- 3 pinches salt
- 9 tbsps extra virgin olive oil
Preparation of Savory Pie with Peppers and Potatoes
Wash the peppers and dry them well. Remove the stem and cut them in half lengthwise. Remove the seeds and white filaments, then slice them.
Peel the potatoes, rinse them under cold running water, and dry them well. Then cut them into chunks.
In a large pan, pour 6 tablespoons of extra virgin olive oil. When it is hot, add the pepper slices and cook over moderate heat until they wilt. Using a slotted spatula, drain the peppers on a tray lined with absorbent paper.
Next, cook the potato chunks until they are well browned. Then, also drain them on absorbent paper to remove excess oil.
In another pan, pour 2 tablespoons of oil and brown the garlic clove. Add the cherry tomatoes, previously seeded and sliced lengthwise. Lightly salt and cook over low heat for 5 minutes.
Add the peppers and potatoes. Gently mix the ingredients, adjust the salt, and finish with a tablespoon of basil and one of parsley. Leave on the heat for another 5 minutes and turn off.
For convenience, I used ready-made shortcrust pastry, but you can also prepare it yourself by following this easy recipe for homemade shortcrust pastry.
Line a baking tin (round or rectangular, as you prefer) with shortcrust pastry. Remember to keep the attached baking paper. It will help prevent the pastry from sticking to the tin.
Now pierce the pastry with a fork and distribute the peppers and potatoes on the base.
Finish with a drizzle of oil and a few basil leaves.
Finally, fold the edges of the pastry and brush them with a little oil.
Bake in a preheated oven at 392°F for 25-30 minutes.
You can serve the Savory Pie with Peppers and Potatoes either hot or warm.
Storage
The savory pie with peppers and potatoes can be stored in the fridge for 2-3 days, in an airtight container or a baking tin covered with aluminum foil.
Related Recipes
Collection of Savory Pies: Easy and Tasty Rustic Recipes
Can I make the savory pie in advance?
Of course. You can prepare this rustic pie in advance and store it in the refrigerator. Before serving, reheat it in the oven at 320°F for 10-15 minutes.
Can I add mozzarella to the filling?
You can enrich the filling by adding mozzarella (or provola), cut into cubes.
