The savory pie with vegetables and pesto is truly a main dish, very easy, quick, and light at the same time.
With just a few simple ingredients that we can vary according to the vegetables we have available, it will also be perfect served at room temperature as an appetizer or to take on a picnic or to the beach.
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I particularly love savory pies, I often make and freeze them to have them ready, perhaps on a busy day when there is no time to cook.
Try making it like me, with fresh seasonal vegetables and then tell me what you think.
DID YOU KNOW:
Up here, where the magnifying glass is, you can click on “SEARCH” 🔍, you can write the ingredient that you find when you open the fridge door or your pantry, and you will have the possibility to enter hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
Below I leave you other recipes for making really tasty savory pies with vegetables and then right after the photo, let’s discover the doses and ingredients to prepare this savory pie with vegetables and pesto!!
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savory Pie with Vegetables and Pesto
- 1 sheet puff pastry (round or square)
- 1 zucchini
- 1 yellow bell pepper
- 200 g stracchino cheese
- 100 g pesto (artichoke, Genoese, or any other you like)
- to taste salt
- to taste extra virgin olive oil
- to taste dried oregano
- 8 cherry tomatoes
Preparation of Savory Pie with Vegetables and Pesto
To prepare the savory pie with vegetables and pesto, start by washing the vegetables, trim the zucchini, and remove the stem and seeds from the bell pepper.
Cut each cherry tomato into 4, and remove the seeds and the watery part.Slice the zucchini and cut the bell pepper into strips.
Put a drizzle of extra virgin olive oil in a pan and stew the bell pepper for 10 minutes, stirring often to prevent burning, season with salt, and set aside.In the same pan, sauté the zucchini slices for 5 minutes, season with salt, and set aside.
Preheat the oven to 430°F in static mode, and unroll the puff pastry with its parchment paper into a baking tray.
Cover the puff pastry base with a uniform layer of stracchino, spreading it with a spoon.
Arrange the vegetables alternating the colors so it’s visually appealing with the red of the cherry tomatoes, the yellow of the bell pepper, and the slices of zucchini.Bake for at least 20 minutes on the center rack of the oven or until the puff pastry is golden on the surface and the vegetables are cooked through.
Remove from the oven, decorate in several spots with dollops of cheese and pesto, alternating them so each portion has both cheese and pesto.
Let the savory pie with vegetables and pesto rest a few minutes before serving, and…
ENJOY YOUR MEAL
How to Store the Savory Pie with Vegetables and Pesto
You can vary the vegetables using red peppers and asparagus along with tomatoes or baby spinach, artichokes, and olives, let your imagination run wild.
The savory pie can be stored in the fridge in an airtight container for 2 days.
You can freeze the savory pie, just thaw at room temperature and reheat in the oven for 10 minutes when you’re ready to eat. It’s delicious at room temperature too.
Other Recipes
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