Savory pie with zucchini, speck, and béchamel. A simple and quick savory pie to prepare. Perfect for any occasion.
The savory pie with zucchini, speck, and béchamel is a very simple rustic dish to prepare. It’s a perfect dish to serve as an appetizer, during a buffet dinner, or as a different second course. You can also take it with you if you plan a picnic. It’s delicious both hot and cold.
For the preparation, I used shortcrust pastry, but if you prefer you can use puff pastry.
Start by pricking the bottom of the shortcrust pastry with the tines of a fork. Add some slices of speck for an extra touch of flavor. In a bowl, mix a cooked zucchini, Parmesan, béchamel, and speck cut into strips. Pour the mixture over the shortcrust pastry and distribute it evenly. Bake until golden brown.
Let’s see in detail how to prepare the savory pie with zucchini, speck, and béchamel.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 roll shortcrust pastry
- 10 slices speck
- 7 oz béchamel
- 2 slices speck (cut into strips)
- 1 zucchini
- 0.7 oz grated Parmesan
- 1 pinch salt
- 1 drizzle extra virgin olive oil
Tools
- 1 Bowl
- 1 Fork
- 1 Knife
- 1 Pan
- 1 Tart Pan
How to Prepare the Savory Pie with Zucchini, Speck, and Béchamel
Wash and dry a zucchini. Remove the ends and cut it into fairly small cubes. In a pan, add a drizzle of oil and the zucchini. Sauté them over fairly high heat and stir continuously. Add salt and half a glass of water. Continue cooking the zucchini in the pan for a few minutes, then turn off the stove and set them aside.
Unroll the shortcrust pastry into a tart pan. Leave the paper that comes with the pastry underneath. Prick the bottom of the shortcrust pastry with the tines of a fork.
Add the slices of speck to cover the entire base.
In a bowl, add the béchamel, the cooked zucchini, the grated Parmesan, and the speck cut into strips. Mix everything well.
Pour the mixture into the pan, and level it out to distribute it evenly.
Fold the edges of the pastry inward and bake in a preheated static oven at 356°F. Let it cook for about 30 minutes or until the savory pie is golden brown.
Remove from the oven and serve. The savory pie with zucchini, speck, and béchamel is good both hot and cold.
