Summer savory pie with zucchini and cherry tomatoes, perfect to prepare in summer for lunches, snacks, appetizers, and dinners with friends, also great to bring to the office for lunch! I don’t know about you but I love savory pies in every shape and filling, however, this summer savory pie holds a special place in my heart because my grandmother always used to make it and so for me and my friends, it became grandma’s savory pie! Enough talk now, run to the kitchen and try the recipe!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the summer savory pie with zucchini and cherry tomatoes
- 1 roll puff pastry (round)
- 5 eggs (XL size)
- 1 zucchini (medium size)
- 100 g cherry tomatoes
- 6 leaves basil (fresh)
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
Useful Tools
- Tart pan
- Bowl
- Hand whisk
- Parchment paper
Preparation of the summer savory pie with zucchini
In a bowl, pour the eggs, chopped fresh basil, a pinch of salt, ground pepper to taste, the oil, and mix for a few minutes with a hand whisk.
Clean, wash and dry zucchini and cherry tomatoes, leave the tomatoes whole, and cut the zucchini into slices, set aside.
Line the tart pan with parchment paper (if necessary, trim the edges), lay the round puff pastry on top and pour the egg mixture inside.
Place the zucchini slices and cherry tomatoes on the surface of the pie, being careful not to let them sink, slightly fold the edge over itself.
Preheat the oven to 482°F and when hot, bake the savory pie, cook for 25 minutes or until the puff pastry is golden (cooking times may vary depending on the oven as not all ovens are the same), once cooked, remove from the oven, let it cool slightly, and serve, excellent both warm and cold!
SUMMER SAVORY PIE WITH ZUCCHINI AND CHERRY TOMATOES, a dive into the dish!
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