The Vegetable Pie is a savory tart made with ready-made puff pastry, I chose the whole wheat one, and a filling based on bell peppers, zucchini, carrots, and tomatoes, enriched with melted scamorza cheese.
A perfect idea to accompany an aperitif, as a light and quick lunch break, or to take to the office or the beach.
Savory pies are simple and quick and can be prepared with an infinite variety of ingredients depending on the season and your tastes: zucchini, carrots, bell peppers, onion, cherry tomatoes, peas, eggplant, or any other vegetables you have available.
Today’s recipe for the Vegetable Pie is one of the tastiest and easiest to make. It is a savory tart that can be prepared either with a puff pastry base but also shortcrust pastry or the so-called ‘Pasta matta,’ a light neutral base without fats that is used immediately without refrigeration, and it contains a tasty filling of many vegetables and melted cheese.
You can also add cold cuts and other cheeses of your choice to this basic recipe.
The savory Vegetable Pie is excellent to enjoy hot, warm, or even cold, and it can also be prepared in advance.
In appearance, it resembles a dessert, so decorated and colorful, but at the first bite, it will win everyone over with its fresh and delicate flavor at the same time.
So what are you waiting for? Let’s prepare this simple and quick Vegetable Pie, a unique dish for the SUMMER!
If, like me, you love savory pies, don’t miss these recipes
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Energy 313.91 (Kcal)
- Carbohydrates 15.92 (g) of which sugars 3.16 (g)
- Proteins 10.37 (g)
- Fat 23.67 (g) of which saturated 2.19 (g)of which unsaturated 6.58 (g)
- Fibers 2.12 (g)
- Sodium 266.50 (mg)
Indicative values for a portion of 100 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 roll whole wheat puff pastry
- bell pepper (1 red)
- bell pepper (1 yellow)
- zucchini (2 medium)
- carrots (2 medium)
- yellow onion (1 medium)
- 7 oz smoked scamorza cheese
- 2 tbsp extra virgin olive oil
- garlic (1 clove)
- to taste salt
- breadcrumbs (for sprinkling)
- dried oregano (optional)
Tools
- 1 Frying Pan
- Baking Dish
Steps
Wash the vegetables. Remove the ends from the zucchini and carrots, then slice them into rounds.
Clean the bell peppers by removing the stem, inner seeds, and white part, then slice them into strips. Peel the onion and cut it in half, then into not too thin slices.
Slice the scamorza cheese.
In a non-stick pan, put 2 tablespoons of oil, heat it up, then add a garlic clove, let it flavor, and remove the garlic.
Add the vegetables and cook them over medium heat for about 10 minutes, they should remain crunchy and not fall apart. Turn off and season with salt.
Unroll a disc of puff pastry and place it in a round baking dish with a diameter of 9 inches (8.7 or 9.5 inches are both fine) with parchment paper at the base. Remove the excess dough, which you will use to form the classic tart grid with a knife
Prick the bottom of the dough with a fork, then sprinkle with a bit of breadcrumbs that will absorb the moisture of the vegetables during baking.
Pour half of the previously cooked vegetables into the mold, distributing them evenly over the entire surface.
Add the smoked scamorza cheese and a bit of oregano. Cover everything with the remaining vegetables.
With a pastry wheel, form stripes with the leftover puff pastry and cover the pie as if it were a tart. Finally, fold the edges along the entire perimeter.
Bake in a preheated static oven at 375°F for about 40 – 45 minutes. It should be slightly golden and crispy.
Once ready, remove it from the oven and let it cool slightly before taking it out of the baking dish.
Serve the Vegetable Savory Pie warm or at room temperature.
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NOTES
BASE For this Vegetable Savory Pie recipe, I used ready-made puff pastry bases, in my case, whole wheat. You can replace it with salted shortcrust pastry or the so-called ‘Pasta matta,’ prepared only with flour and oil.
VEGETABLES The vegetables used, in my opinion, go well together, feel free to decide according to the season and which ingredients you have available to replace, add, or remove some.
CHEESE I love the slightly smoked flavor of scamorza that contrasts perfectly with the delicate taste of the vegetables. For this Vegetable Savory Pie, another type of cheese like mozzarella or sweet provolone cheese is also fine.
