Rustic vegetable pie, delicious and tasty. Savory pies always different and always special are the perfect dinner saver. All you need is a sheet of puff pastry, which should always be in the fridge, and the ingredients we have to make an always different and special savory pie. The vegetable savory pie I want to tell you about today has a filling of eggplants, zucchinis, peppers, and cherry tomatoes. The result is a very tasty Rustic vegetable pie. Perfect as a second course, but also as a special and tasty appetizer for an exquisite dinner saver and to use up many different vegetables that we find in our fridge drawer. I assure you that with this vegetable savory pie, you will convince everyone to eat their vegetables! So let’s hurry to the kitchen and prepare the savory pie with eggplants and peppers together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 363.56 (Kcal)
- Carbohydrates 28.53 (g) of which sugars 4.92 (g)
- Proteins 8.46 (g)
- Fat 24.32 (g) of which saturated 4.76 (g)of which unsaturated 16.79 (g)
- Fibers 2.50 (g)
- Sodium 269.96 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Rustic Pie with Zucchinis and Eggplants
- 1 sheet puff pastry (round)
- 1 pepper (about 200 grams)
- 1 eggplant (medium)
- 1 zucchini
- 1 onion (small)
- 200 g cherry tomatoes
- 1 egg
- 100 ml milk
- 40 g grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 sprig basil
- to taste salt
How to prepare the Rustic Vegetable Pie
Wash zucchinis, eggplants, and peppers. Clean and chop them into small pieces. Clean the onion and chop it into small pieces as well. Pour 2 tablespoons of olive oil into a pan, add the vegetables, and season with salt.
Cook over medium heat for about 8 minutes, stirring often with a wooden spoon. Mix an egg with milk and grated Parmesan cheese in a bowl.
Wash the cherry tomatoes and slice them. Line a 10-11 inch diameter pan with parchment paper and place a sheet of round puff pastry inside. Prick the bottom with a fork.
Pour the cooked vegetables inside and distribute them evenly. Arrange the tomato slices on top. Pour the egg and milk mixture over the vegetables.
Finish with torn basil leaves. Cook the Savory Pie with Vegetables in a preheated oven at 392°F in static mode for 30-35 minutes.
Loredana’s Tips
If there’s leftover Rustic Pie, store it in the fridge in a container for 2 days, or you can also freeze it.
Also check out my recipe for Savory pie with zucchinis and potatoes
Your Questions
Can I substitute puff pastry with brisée pastry?
Certainly
Can I not add the egg?
Yes, you can simply substitute it with an additional 60 ml of milk
Can I vary the vegetables in the filling?
Yes, you can add the ones you prefer and remove the ones you don’t like. Mushrooms, pumpkin, cauliflower, leeks are all great choices
