The vegetable and cheese puff pastry is a quick, super easy, and delicious vegetarian recipe. I had a roll of puff pastry that was about to expire, so I decided to make a delicious and speedy savory pie, adding mixed vegetables and grated cheeses. The result? A crispy, soft, and melty flatbread that will disappear quickly and will be loved even by little ones. This vegetable and cheese puff pastry is prepared in 10 minutes without eggs and straight into the oven. It is perfect as an appetizer or as a second course, also ideal for Easter and Easter Monday, perfect for an aperitif, cut into smaller pieces, it is also delicious cold!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Autumn
Ingredients
- 1.1 lbs mixed vegetables
- 9 oz scamorza cheese
- 1.8 oz grated Parmesan
- 1 tbsp extra virgin olive oil
- 1 roll puff pastry (rectangular)
- to taste salt
- to taste black pepper
Steps
The vegetable and cheese puff pastry is super easy and quick to prepare. First, clean the vegetables, peel the carrots and potatoes, and grate them with a coarse grater. I used one medium zucchini, one medium potato, and two small carrots, with a total weight of approximately 1.1 lbs, as indicated in the ingredients list.
Season the grated vegetables with oil, salt, black pepper, and mix them. Then add the grated scamorza cheese (using the same coarse grater), the grated Parmesan, and mix everything together.
Unroll the puff pastry and fill it with the vegetable and grated cheese mixture, distributing it evenly across the surface, leaving a small margin along the edges.
Fold the edges of the pastry inwards and bake the vegetable and cheese puff pastry in a preheated oven at 392°F for 30/35 minutes until golden brown.
Remove the vegetable and cheese puff pastry from the oven, cut it into pieces and serve. It is outstanding when freshly made, but also delicious cold!
Tips:
The vegetable and cheese puff pastry can be stored at room temperature for a few hours or in the fridge for 2/3 days. Instead of scamorza, you can use provola or a well-drained mozzarella. You can choose the vegetables you prefer, such as onions, fennel, bell peppers, or eggplants, just make sure the total weight is 1.1 lbs.
More savory pie recipes HERE
More recipes with vegetables HERE
