Simple, colorful, and full of flavor, the puff pastry with summer vegetables and mozzarella is the perfect recipe for those who love the typical flavors of the beautiful season. Juicy tomatoes, tender eggplants, sweet peppers, and fragrant basil leaves combine in an easy-to-make vegetarian savory pie that is ideal to enjoy both hot and cold. All summer flavors that you can also find in other delicious savory pies with puff pastry, like the classic puff pastry with tomatoes and mozzarella or the tasty savory pie with eggplants and cooked ham: perfect variations for those who love to experiment with seasonal ingredients. Excellent as a tasty appetizer or a light main course, this summer recipe with puff pastry wins for its mix of textures and Mediterranean aromas. At the end of cooking, the addition of melting mozzarella makes it even more delicious, providing an irresistible touch that pleases both young and old. The preparation is truly practical: to cook the vegetables, you can choose between the air fryer (just 13 minutes) or the convection oven (about 20 minutes). In both cases, you will get crispy vegetables on the outside and soft inside, with very little oil and without sacrificing flavor. Try it yourself for a light summer lunch or an aperitif with friends: this puff pastry with vegetables and mozzarella is the perfect solution to bring summer to the table, in every bite.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 35 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 344.02 (Kcal)
- Carbohydrates 25.79 (g) of which sugars 7.83 (g)
- Proteins 7.93 (g)
- Fat 23.47 (g) of which saturated 5.10 (g)of which unsaturated 13.14 (g)
- Fibers 3.45 (g)
- Sodium 246.00 (mg)
Indicative values for a portion of 133 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 a savory pie with vegetables and mozzarella, about 12.6×8.7 inches
If you are celiac, you can prepare this recipe using the round gluten-free puff pastry that is easily found on the market.
- 1 roll puff pastry
- 10.6 oz eggplants
- 14.1 oz peppers
- 8.1 oz cherry tomatoes
- 3.5 oz mozzarella
- 3 tablespoons extra virgin olive oil
- 1 pinch salt
- A few leaves basil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl large
- 1 Air Fryer
- Air Fryer Paper
- 1 Baking Tray about 12.6×8.7 inches
How to Prepare Puff Pastry with Summer Vegetables and Mozzarella
To prepare the savory pie with summer vegetables and mozzarella, start with the vegetables: wash and dry the pepper, then remove the stem and seeds and cut it into sections. Also remove the internal filaments (1), then cut them into fairly large cubes, about 0.8 inches on each side (2). Wash the eggplant, remove the stem, and cut it into slices about 0.8 inches thick (3).
From these, cut into cubes about 0.8 inches on each side (4). Wash and dry the cherry tomatoes, then cut them in half (5). Place all the vegetables in a large bowl and season them with a generous pinch of salt, the torn basil leaves, and the oil (6).
Mix carefully using your hands, to evenly distribute the seasoning on all the vegetables (7). If you have an air fryer, line the basket with the special paper and distribute the vegetables (8). If using the oven, line a baking tray with parchment paper and place the vegetables so as to overlap them as little as possible. Cook the vegetables in the air fryer at 356°F for 13 minutes, mixing them well halfway through cooking, until they are slightly golden (9).
If using the oven, you can cook them at 392°F in convection mode for about 20 minutes, and if they are not excessively overlapping, it is not necessary to mix them. Remove from the oven and let them cool slightly. Meanwhile, cut the mozzarella into cubes (10). Unroll the puff pastry and use it to line a tray about 12.6×8.7 inches, keeping below the parchment paper with which it is packaged. Prick it with a fork (11), then distribute the vegetables, slightly folding the edges of the puff pastry inward (12).
Bake the savory pie with summer vegetables in the preheated oven at 392°F (static) for 20 minutes, then remove from the oven (13) and sprinkle the mozzarella over the vegetables (14). Put the savory pie back in the oven for about 5 minutes, just the time needed to melt the mozzarella (15).
Remove from the oven and let it cool for at least 5 minutes. You can serve the puff pastry with summer vegetables and mozzarella either hot or at room temperature, as a tasty appetizer or a vegetarian main course.
Storage
If any leftovers remain, store the savory pie in the refrigerator for a couple of days. You can then heat it briefly in the oven or microwave.
