A delicious and very simple savory pie to make, perfect to serve as an appetizer. The savory crumble with vegetables is prepared in a few minutes, with a dough similar to the classic sweet crumble… for the filling, I chose zucchini and bell peppers, but you can also use other seasonal vegetables. If you want to enrich the pie, you can add cooked ham or speck cubes. Try this recipe, it is really tasty and full of flavor!
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- Difficulty: Easy
- Cost: Low
- Preparation time: 30 Minutes
- Cooking methods: Oven, Stove
- Seasonality: All seasons
- Energy 323.56 (Kcal)
- Carbohydrates 31.01 (g) of which sugars 1.44 (g)
- Proteins 10.13 (g)
- Fat 18.31 (g) of which saturated 11.50 (g)of which unsaturated 6.23 (g)
- Fibers 1.41 (g)
- Sodium 232.91 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup remilled durum wheat semolina
- 3 tbsp grated Grana Padano
- 2 tsp instant yeast for savory preparations
- Half tsp fine salt
- 9 tbsp butter (cold)
- 1 egg (large)
- 2 zucchini
- 1 bell pepper
- 3 1/2 oz provola cheese
- extra virgin olive oil
- salt
- herbs (to taste)
Tools
- Cake Pan 9-inch
- Pan
- Stand Mixer or food processor
Preparation
Start with the vegetables: trim the zucchini and cut them into cubes, clean the bell pepper by removing the seeds inside and cut it into cubes as well.
Put everything in a pan with a drizzle of extra virgin olive oil, add a pinch of salt, a handful of herbs, and sauté the vegetables for 8-10 minutes. When they are ready, turn off the heat and let them cool.
Meanwhile, prepare the dough by adding the flour, semolina, Grana, instant yeast, and salt to the stand mixer (or food processor).
Add the cold butter cut into small pieces and mix until a crumbly mixture is obtained.
Add the egg (slightly beaten) and incorporate it, you will get a crumbled dough.
Line the cake pan with parchment paper (or grease it). Place about half of the mixture inside, pressing it down and creating a little border all around.
Spread the provola cheese on this base, cut into thin slices (1).
Now add the vegetables, draining any excess oil (2).
Finally, cover with the remaining crumbled dough (3).
Put the pie in a static oven at 350°F and bake for 35-40 minutes, or until it is golden and dry at the base.
The savory crumble with vegetables is ready, let it cool for at least 10-20 minutes before serving, so you can cut the slices without breaking them. You can garnish with fresh herbs if you like.
Tips and Variations
You can customize the filling with other vegetables of your choice, such as eggplant, carrots, champignon mushrooms, etc.
You can replace provola with ricotta or spreadable cheese.
If you don’t have semolina, you can use whole wheat flour or other all-purpose flour.
Always adjust the baking times and temperatures according to your oven’s characteristics. I recommend using a springform pan to make it easier to remove the pie.
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