The savory pie with vegetables and sun-dried tomatoes is a rustic pie full of flavors and colors, a golden and slightly crunchy crust on the outside that encloses a soft filling of vegetables, cheese, ham, and sun-dried tomatoes.
Savory pies are ideal for bringing a different dish to the table every day, very quick to prepare but also tasty and complete.
They are perfect in any season, very convenient to take to work and enjoy during lunch breaks and, in the beautiful seasons, just ideal for an outdoor lunch or a picnic with friends!
To prepare the shortcrust pastry it only takes a few minutes, but if you really don’t have time, you can buy it ready-made at the supermarket. For the filling, use what you like best; I had some leftovers in the fridge that I recycled for this tasty pie.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Savory Pie with Vegetables and Sun-Dried Tomatoes
- 1 Shortcrust Pastry
- 10.5 oz Cooked Vegetables
- 2 tablespoons Grated Parmesan Cheese
- 5 Sun-Dried Tomatoes
- 3.5 oz Mozzarella
- 1 slice Ham
- 2 tablespoons Breadcrumbs
- to taste Oil
Tools
- Rolling Pin
- Baking Tin
Preparation for the Savory Pie with Vegetables and Sun-Dried Tomatoes
To prepare the savory pie, start by making the shortcrust pastry, read the recipe here. To speed up, you can use the ready-made one.
I used leftover cooked broccoli rabe, but spinach, Swiss chard, or others according to your taste work just as well.Add to the boiled vegetables the mozzarella, cooked ham, and sun-dried tomatoes (washed and desalted) cut into pieces, mix well and then add the grated Parmesan cheese.
Line a 9.5-inch baking tin with parchment paper and lay the shortcrust pastry, sprinkle breadcrumbs on the base, then pour the vegetable mixture, drizzle with a little oil and fold the edges.Bake the savory pie with vegetables in a preheated oven at 356°F for about 30 minutes
or until it is evenly golden.
Remove from the oven, let it cool slightly, then slice and serve; also good cold!
For other savory pies click here.
Anna recommends….
For this recipe, you can also use puff pastry or store-bought shortcrust pastry.
You can also fill it with ingredients of your choice.
