The Savory Mixed Vegetable Pie can be a main course, but if baked in a rectangular shape and cut into little squares it is perfect as an appetizer or for an aperitif night. The filling is made from mixed vegetables quickly sautéed in a pan (you can change them depending on the season), ricotta, eggs, Parmesan and lots of marjoram. All of this is enclosed in a shell made of four layers of pasta matta, which can be replaced with regular shortcrust pastry, puff pastry or a lactose-free alternative. This recipe is great to bring for lunch at the office or for a picnic. Make it with me — it’s easy and delicious!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 361.75 (Kcal)
- Carbohydrates 30.98 (g) of which sugars 3.86 (g)
- Proteins 16.15 (g)
- Fat 20.07 (g) of which saturated 6.78 (g)of which unsaturated 3.35 (g)
- Fibers 3.81 (g)
- Sodium 480.06 (mg)
Indicative values for a portion of 204 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
- 1 1/4 cups Manitoba flour
- 1/3 cup water (room temperature)
- 2 tsp extra-virgin olive oil
- 2 tsp milk (use lactose-free or plant-based milk for intolerances)
- 1/3 tsp fine salt
- 1 bell pepper (medium)
- 1 red spring onion (Tropea variety)
- 3 zucchini
- A few sprig marjoram
- 1 carrot
- 2 potatoes (medium)
- 6 1/2 tbsp ricotta (about 100 g)
- 1 cup grated Parmesan (about 100 g)
- 2 eggs
- 1/2 tsp fine salt
- 1/4 cup extra-virgin olive oil (about 60 g)
Tools
- Kitchen Scale
- Mandoline
- Frying Pan
- Baking Pan round 8.7 in
Steps
Mix the flour with the salt in a food processor or in a bowl while pouring in half of the water. Stir with a spoon, add the remaining water, the milk (use lactose-free or plant-based milk if needed) and the oil.
Turn the dough out onto the work surface and finish kneading by hand until you get a smooth, elastic ball. Divide it into 4 balls and let them rest covered for 30 minutes.
Wash the vegetables and slice them thinly using a mandoline. Pour the oil into a large pan and sauté them over high heat for 10 minutes; they should remain slightly crisp. Season with salt at the end.
In a bowl whisk the eggs with the grated Parmesan, ricotta, chopped marjoram leaves and salt. Mix and set aside. Meanwhile, roll out the pasta matta on the work surface and form four very thin discs, stretching them with the back of your hands until almost transparent. Place the first disc in the greased pan, brush it with oil, lay another disc on top and pour in the filling.
Preheat the oven to 428°F (conventional).
Level the filling, cover with the remaining two sheets and fold the edge inward to form a rim. Brush the surface with oil and make a few small cuts with scissors. Bake on the middle rack for 45-50 minutes. Remove from the oven and let cool slightly.
Storage
The Savory Mixed Vegetable Pie can be stored after baking in a container with a lid.
FAQ (Questions & Answers)
What is the best dough for a savory pie?
In my opinion the best result comes from using pasta matta made with flour, water, oil, milk and salt.
What other vegetables can be used in a savory pie?
It is best to use seasonal vegetables; however green beans, eggplants, cherry tomatoes, zucchini, asparagus, broccoli and cauliflower florets all work well.
