If you’re looking for a dish that brings the scent of the garden to the table and the texture of homemade pies from the past, you’re in the right place. This is not your usual savory pie with mixed vegetables: the white wine shortcrust gives a unique crunchiness and an aromatic scent that envelops a rich and stringy filling.
The secret? The mix between the sweetness of the Tropea Onion and the character of the bell pepper, bound together by the lightness of egg whites.
It’s a colorful vegetarian dish, perfect for an appetizer with friends or as the centerpiece of a rustic dinner.
I hope this Savory Pie with Wine Shortcrust becomes one of your aces in the hole for spontaneous dinners or for those Sunday lunches where the keyword is “sharing.” It’s a recipe that smells of home, fresh vegetables, and good things made with love.
Did you like this version? I can’t wait to hear your thoughts! If you decide to try it, maybe adding your personal touch or some seasonal vegetables you particularly love, let me know in the comments below.
And if you snap a photo and upload it on social media, don’t forget to tag me: I love seeing your creations in the kitchen!
Until the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Savory Pie with Mixed Vegetables
- 17.6 oz shortcrust pastry (with white wine)
- 2 carrots
- 1 eggplant
- 2 zucchini
- 1 Tropea red onion
- 1 golden onion
- 1 red bell pepper
- 2 egg whites
- 3.5 oz mozzarella
- 2 pinches salt
- to taste extra virgin olive oil
- 1 bunch aromatic herbs
- to taste black pepper
Preparation of Savory Pie with Mixed Vegetables
To prepare the savory pie with mixed vegetables, first, prepare the shortcrust pastry with white wine and let it rest in the refrigerator.
If you want, you can use brisée pastry or puff pastry, even the ready-made ones from the supermarket.
The Vegetables: Start by washing and cleaning all the vegetables. Cut the carrots, eggplant, zucchini, and bell pepper into small cubes. Slice the two onions thinly.
In the Pan: In a large pan, heat a generous drizzle of oil. Add the onions and carrots first, then after a few minutes the rest of the vegetables.
Stir-fry on high heat for about 10-12 minutes: they should remain colorful and firm, not mushy. Towards the end, adjust with salt and pepper and add the chopped aromatic herbs. Let cool.
The Filling: In a bowl, combine the sautéed vegetables with the diced mozzarella. Add the two egg whites slightly beaten with a fork: they will help to compact everything during cooking without weighing down the taste.
Assembly: Roll out the white wine shortcrust and line a previously oiled or parchment-lined baking pan (diameter 10-11 inches). Prick the bottom with a fork.
Cooking: Pour the vegetable mixture into the pan and level it well. Bake in a preheated static oven at 356°F for about 35-40 minutes, until the edges of the crust are golden and crispy.
If you have some shortcrust left, create strips on the surface as if it were a sweet tart: the visual effect will be even more inviting for the guests!
Storage, Tips, and Variants
The savory pie with mixed vegetables 🍆🥒🥕🧅 can be stored in the refrigerator for 2 days in an airtight container.
“Strong” Version: Add diced smoked bacon or crumbled feta instead of mozzarella for a more decisive taste.
Vegan Version: Replace the mozzarella with smoked tofu cubes and use a “fake egg” (made with chickpea flour and water) instead of egg whites to bind everything.
The Crunchy Touch: Sprinkle the surface with sesame seeds or poppy seeds before baking. They will give an extra kick to the wine shortcrust.
If you want the savory pie to be perfect, make sure to squeeze the mozzarella well or let it drain for at least 30 minutes before using it. This will prevent it from releasing whey during baking, keeping the shortcrust base super crispy.
Which Wine to Pair
Still and Fragrant White: 🍾A Vermentino di Sardegna or a Sauvignon Blanc. They have vegetal notes and good acidity that “cuts through” the mozzarella and pairs well with the bell pepper.
Sparkling Wines: A Prosecco DOCG or a light Metodo Classico. The bubbles are perfect for the aperitif and make everything more festive.
Other Recipes Beyond Savory Pie with Mixed Vegetables
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Frequently Asked Questions for Savory Pie with Mixed Vegetables
Can I prepare the wine shortcrust in advance?
Absolutely yes! You can prepare the dough the day before and store it in the refrigerator wrapped in cling film. In fact, the rest will make the shortcrust even easier to roll out.
I don’t have egg whites, can I use whole eggs?
Certainly. In this recipe, we used egg whites for a lighter and “transparent” version that allows the colors of the vegetables to stand out, but whole eggs (1 or 2 depending on size) will make the filling only slightly richer and more compact.
Does the base of the pie remain moist, how can I prevent it?
The secret is triple:
Drain the mozzarella well.
Make sure the vegetables dry well in the pan (they should not have water content).
If you want extra security, sprinkle the bottom of the shortcrust with a tablespoon of breadcrumbs or almond flour before pouring the filling: they will absorb excess moisture.Can I use frozen vegetables?
Yes, but I recommend sautéing them in a pan with a drizzle of oil first to remove the excess water due to freezing. Once dry, proceed as per the recipe.
How can I store leftover savory pie?
It keeps well in the refrigerator for 2-3 days, sealed in an airtight container. To bring back its crispiness, heat it for a few minutes in the oven or air fryer; avoid the microwave if you want the shortcrust to remain flaky.
Can I freeze it?
Yes, you can freeze it either raw or cooked. If freezing cooked, let it cool completely, then wrap it well. When you want to eat it, put it directly into a hot oven to regenerate it.
Is the Tropea onion too strong?
On the contrary! Tropea onion becomes very sweet and delicate during cooking. However, if you prefer an even softer taste, you can let it stew on very low heat with a tablespoon of water before adding the other vegetables.
