A savory pie that’s easy to make, with vegetables that don’t need pre-cooking, tasty and cheesy, the savory vegetable pie is also beautiful to bring to the table. Delicious and perfect for outdoor lunches or dinners, it’s also a flavorful way to get kids to eat vegetables. Of course, you can use the vegetables you have in the fridge, the ones you like best, and those in season. Very good is also the one with eggplants only
Let’s get to work and prepare the savory vegetable pie.
OTHER SAVORY PIES
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing the Savory Vegetable Pie
- 2 potatoes
- 1 eggplant
- 2 zucchini
- 1 bell pepper
- 1 roll rectangular puff pastry
- 3.5 oz sliced scamorza cheese
- 1 oz Parmesan cheese
- to taste salt and pepper
- 2 tbsp extra virgin olive oil
Tools
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- Baking Dish
Steps for Preparing the Savory Vegetable Pie
Wash the vegetables you like. Cut them into slices. I used potatoes, eggplants, zucchinis, and bell peppers.
Unroll the puff pastry and place it in a baking dish. Rectangular or round works equally well. Cover the base with slices of cheese. Top with slices of vegetables, arranging them in rows by type.
Season with salt, pepper, Parmesan, and a drizzle of olive oil. Bake at 356°F (180°C) for 30-40 minutes. The savory pie is delicious hot, but also cold!
Storage
The savory pie keeps for two or three days in the fridge.
