Today, a savory recipe: puff pastry pie with zucchini.
A fragrant and golden puff pastry filled with cooked ham, pan-cooked zucchini, cheese, and garnished with plenty of chia seeds. A true explosion of flavors that will win you over at the first bite… but even before!
Perfect to eat cold as a rustic pie during trips and outings, easy to prepare for a buffet or an aperitif, complete for lunch during workdays, it is also often served hot as dinner because it has everything you need: carbohydrates, vegetables, and proteins. In short, there are no reasons not to make it!
If during your lunch break you’re lucky enough to get out and go to a park, then you absolutely must put a nice piece of this rustic pie in your lunchbox along with two or three cookies. And if you’re even luckier and are preparing to go to the beach, do the same: rustic pie and cookies or cheese crackers. Jokes aside, this rustic pie is perfect for any occasion and you’ll always make a great impression by offering a slice to your friends.
I often prepare it for party buffets or as an appetizer along with the rustic pie with ham and scamorza and milk buns to fill, and they are always appreciated by everyone.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Puff Pastry Pie with Zucchini
- 1 package puff pastry
- 1 zucchini (medium)
- 2 slices cooked ham
- 2 tablespoons grated Parmesan cheese
- 2.82 oz Edamer cheese
- to taste olive oil
- to taste salt
- 1 pinch pepper
- to taste milk (for brushing)
- to taste chia seeds
Tools
- 1 Pan
- 1 Knife
- 1 Cutting Board
- 1 Baking Sheet
- 1 Brush
Let’s Prepare the Puff Pastry Pie Together
Wash and dry the zucchini, remove the ends and slice it first lengthwise and then into slices. In a non-stick pan, pour a drizzle of oil, let it heat slightly, then add the sliced zucchini, season with salt and pepper, and cook until they are tender but not falling apart. If necessary, add a splash of water to assist in cooking. Meanwhile, slice the cheese.
Take the puff pastry and unroll it directly into the baking sheet with its parchment paper, then sprinkle the surface with grated Parmesan cheese and lay the slices of cooked ham lengthwise in the center.
Let the zucchini cool slightly and place them over the slices of cooked ham, trying to distribute them evenly. Arrange the slices of Edamer cheese over the zucchini to cover them, but do not overdo it.
Fold the puff pastry, take one long side and bring it towards the center, then repeat with the other side overlapping it. It’s very important to seal the ends, otherwise the filling will spill out; fold the ends downwards, sealing and pressing with your fingers. Brush the surface with some milk, make three cuts, and sprinkle with seeds.
Bake in a preheated oven at a temperature of 375°F for 25/30 minutes, but remember that every oven is different, so check that it’s well browned on top and dry underneath. Remove from oven and let it cool slightly, meanwhile take a photo of your puff pastry pie with cooked ham and zucchini and post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know which seeds you chose to put on top.
A Riccia Suggests
To make the puff pastry pie with cooked ham and zucchini, I suggest keeping the puff pastry out of the fridge for five minutes before preparing it and using a good puff pastry. For this recipe, I used Buitoni rectangular puff pastry, very light, flaky, fragrant, and without butter.
FAQ (Questions and Answers)
What can I substitute Edamer cheese with?
Edamer cheese can be replaced with any other semi-hard cheese, such as scamorza, Galbanino, but also provola or gorgonzola.
What seeds can I use to top the rustic pie with?
Chia seeds can be replaced with any other seeds you like, you can also use a mix of sesame seeds, chia, poppy, flax…
