The rustic vegetable pie is a flavorful and colorful dish, perfect for showcasing the goodness and simplicity of fresh vegetables.
The crispness of the puff pastry encloses a soft and tasty filling, with a creamy heart of smoked cheese that adds an extra touch of flavor.
Each bite reveals a melty and savory core, making the pie particularly delicious.
The result is a versatile dish, to be enjoyed either hot or cold, perfect as an appetizer, main course, or single dish.
The combination of simple yet tasty ingredients makes it a genuine dish that enhances the flavors of Mediterranean cuisine.
Potatoes provide long-term energy thanks to complex carbohydrates, along with vitamin C, heart-friendly potassium, and digestion-supporting fiber.
Zucchini: rich in vitamins A and C, hydrating, low in calories, and contain minerals like potassium and magnesium.
Eggplants are rich in antioxidants for cell protection, fiber for digestion, and B vitamins for metabolism.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing the Rustic Vegetable Pie
- 1 round puff pastry
- 1 potato
- 2 zucchini
- 2 medium eggplants
- 5.3 oz green beans
- 2 eggs
- 4.2 oz scamorza cheese
- to taste fine salt
- to taste extra virgin olive oil
- 1/2 onion
- 2.8 oz grated Parmesan cheese
Tools
- 1 Peeler
- 1 Pan
- 1 Cake Pan
- 1 Wooden Spoon
- 1 Cutting Board
- 1 Knife
- 1 Parchment Paper
Steps to Prepare the Rustic Vegetable Pie
For optimal preparation, WATCH THE VIDEO RECIPE
Start by washing the vegetables and peeling the potato with a peeler.
On a cutting board chop the vegetables into cubes with the help of a knife and thinly slice half an onion.
Grease a 11-inch non-stick pan and sauté the onion. Once sautéed, add the vegetables and cook for about twenty minutes over low heat, stirring occasionally. If they become dry, add a bit of water and bring them to more than half-cooked, then let them cool.
Line a 10-inch cake pan with parchment paper and spread out the pastry.
Add to the vegetables salt, eggs, and grated Parmesan cheese, mix well and spread half of it over the pastry.
Make a layer of julienne scamorza cheese and cover with the remaining filling.
Bake at 356 degrees Fahrenheit for about 35-40 minutes until golden, and the rustic vegetable pie is ready to be served …
Enjoy your meal from Barbara!
Storage
You can store it in the fridge for 2-3 days after it has completely cooled down.
Wrap it with cling film or put it in an airtight container.
Before consuming, reheat it in the oven to restore crispiness.
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