You know those days when you crave something tasty but don’t want to spend hours in the kitchen? The savory pie with vegetables and shortcrust pastry is the perfect answer: a clever, colorful, and super versatile dish that you can prepare in no time and win everyone’s heart at the first bite! Thanks to the ready-to-use shortcrust pastry, you’ll achieve a crumbly and crispy base without effort, while seasonal vegetables add flavor, color, and lightness.
This recipe is perfect for emptying the fridge, bringing a vegetarian idea to the table, or preparing an original appetizer for lunches, buffets, or picnics. You can serve it hot, warm, or cold: it will always be delicious. Moreover, it’s easy, quick, economical, and customizable: you can use your favorite vegetables, add cheeses, spices, or even a smoky touch.
Discover all the steps to prepare the perfect vegetable savory pie with shortcrust pastry, with many variant ideas, storage tips, and answers to the most frequently asked questions. Ready? Open the fridge and get to work!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 Tropea red onion
- 2 zucchinis
- 10 cherry tomatoes
- 2 eggs
- 1 tablespoon Grana Padano cheese, grated (plus extra for topping before baking)
- 3/4 cup heavy cream
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste dried oregano
- 1 sheet shortcrust pastry
Tools
- Baking Pan
Steps
To start, finely slice the Tropea red onion, cut the zucchinis into chunks, and wash and halve the cherry tomatoes. In a pan, heat a drizzle of extra virgin olive oil and sauté the onion until it becomes translucent. Add the zucchinis and cook for about ten minutes, stirring occasionally. In the last two minutes, add the cherry tomatoes and season with salt, pepper, and a sprinkle of oregano. Let it cool slightly.
Meanwhile, in a bowl, crack the eggs and add a pinch of salt. Add a tablespoon of grated cheese and the heavy cream, mixing well with a whisk until you get a homogeneous mixture. Roll out the sheet of shortcrust pastry, with its parchment paper, in a baking pan and evenly distribute the vegetables over the pastry. Pour over the egg and cream mixture and finish with a generous sprinkle of grated cheese.
Preheat the oven to 356°F (static mode) and bake the pie for about 30/35 minutes until the surface is golden and the filling is set.
Little trick: finish cooking on the bottom of the oven for the last 2/3 minutes!
Tips and Variants
The pie with vegetables and shortcrust pastry can be stored in the refrigerator for 2-3 days and can be slightly reheated in the oven or microwave before serving. To customize the recipe to your taste, try adding other ingredients like bell peppers, eggplants, or mushrooms. This pie is perfect both hot and at room temperature, and it pairs wonderfully with a mixed salad for a complete and light meal.
