Today I leave you this savory pie with zucchini and cherry tomatoes, a quick and very tasty recipe.
At this time of year, we indulge in lots of vegetables that Mother Nature gives us every day, but many we obtain with the sweat and sacrifice that the garden requires. Fortunately, living in the countryside, I have the opportunity to grow many vegetables and bring them to the table fresh from the garden. That’s the case with the tomatoes and zucchinis, which I combined to create a delicious, crispy, yet light rustic pie. A pie we can comfortably eat for dinner, but also snack on throughout the day, because even cold it will be delightful.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Savory Pie with Zucchini and Cherry Tomatoes
- 1 roll puff pastry (round)
- 8 cherry tomatoes
- 2 zucchinis
- 3 tablespoons grated parmesan cheese
- extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting board
- 1 Baking pan
Steps for Savory Pie with Zucchini and Cherry Tomatoes
Preparing this savory pie is really very simple.
First, wash the zucchinis and cherry tomatoes, and dry them well.
On a kitchen cutting board, slice the zucchinis and cherry tomatoes.
Take a 10-inch baking pan, cover it with parchment paper and add a drizzle of oil.
Take the sliced zucchinis and form a circle, do the same with the cherry tomatoes. Continue and fill the entire pan, finally sprinkle some salt on top.
Add the grated parmesan cheese and finally unroll the puff pastry over the top.
Seal the edges well and bake at 340°F for 25/30 minutes.
Remove from oven and let it cool for a few minutes. Remove the parchment paper and add a fresh basil leaf.
And here is your savory pie ready. Just enjoy it!
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If you need any advice, feel free to write to me, I’m here to help you… a big kiss UNTIL THE NEXT RECIPE!!!
