Today I propose the recipe for this Savory Pie with Zucchini and Brie, truly tantalizing and appetizing, excellent whether eaten freshly baked, but also warm or even cold it is very, very tasty and delicious. Ideal as finger food, maybe served cut into cubes or as a main course for a dinner with friends or an appetizer or snack.
A fragrant puff pastry shell, encloses a soft and tasty filling based on sautéed zucchini, mozzarella, and béchamel, all topped with delicious gratinated brie cheese.
Other recipes of mine that might interest you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 roll puff pastry (round)
- 2 zucchini (medium)
- 4.3 oz mozzarella
- 2.1 oz brie
- 0.9 cup béchamel sauce
- 1 egg
- 2 cloves garlic
- to taste grated parmesan cheese
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Mandoline
- 1 Baking pan
Steps to Prepare Savory Pie with Zucchini and Brie
Wash the zucchini, cut them into chunks while slicing thinly half a zucchini with the mandoline.
In a pan put the garlic, peeled and left whole, with the olive oil and fry slightly.
Add the zucchini, season with salt and pepper, and cook for about ten minutes.
Once the zucchini are softened, turn off the heat.
Set aside the sliced zucchini for decoration.
Prepare the béchamel sauce following the procedure at this link HERE, or you can also use the ready-made one you buy.
In a bowl, mix the béchamel (cooled if you made it yourself) with the egg, salt, and pepper, and two tablespoons of grated parmesan.
Take the puff pastry out of the refrigerator 10 minutes before using it.
Unroll the pastry and line a pie pan of the right size, keeping the wax paper from the package.Prick the bottom of the pie with the prongs of a fork.
Pour the sautéed zucchini and the mozzarella cut into pieces, arranging them over the entire surface then evenly distribute the béchamel sauce.
Arrange with care, over the entire surface, the zucchini slices set aside earlier, sprinkle with the brie cheese cut into strips, add a sprinkle of grated parmesan.
Fold the edges of the pie, brush them with milk and bake, in a preheated oven, at 392°F in static mode for about 40-50 minutes or until the pie has reached a nice amber color and the top is browned.
If you have a convection oven, bake the pie for about 30-40 minutes, always checking the cooking since not all ovens cook the same way.
