Vegetable savory pie
: the recipe for a delicious one-dish meal and 9 tasty variations
Ingredients:
PEPPER 1
ZUCCHINI 1
CARROTS 2
Puff pastry 1 roll
EGG 4
FULL MILK 150 ml
FRESH OR FROZEN PEAS 100 grams
PROVOLA OR MOZZARELLA 100 grams
GRATED PARMESAN 50 grams
CHERRY TOMATOES 8-10
SHALLOT 1
BASIL
EXTRA VIRGIN OLIVE OIL PÉPÉ
SALT Step 1 Clean and dice the carrots, courgettes and peppers. Wash the cherry tomatoes Step 2 Pour plenty of olive oil and the chopped shallot into a large pan. Leave to dry for a few minutes. Step 3 Add all the vegetables, including the fresh or frozen peas. Step 4 Cook over high heat for 10-15 minutes, stirring occasionally. In the meantime, crack the eggs into a bowl, add salt, pepper, grated cheese and milk. Step 5 Mix with a whisk to combine everything well. Step 6 When the vegetables are cooked but still firm and crunchy, add the diced cherry tomatoes. Step 7 Add the basil and season with salt and pepper. Step 8 Allow the vegetables to cool, then add them to the eggs. Step 9 Mix and add the diced provola cheese. Step 10 Line a 24 cm diameter baking pan with the puff pastry, spread the filling and fold the ends inwards.
Step 11
Bake the savory vegetable tart at 200°C for about 40 minutes. When the surface is slightly warm, remove from the oven, let it cool and enjoy it in quarters.
Storage:
We recommend consuming the savory vegetable tart as soon as possible. In any case, it can be stored in the refrigerator, wrapped in cling film, for a maximum of 2 days. We recommend heating it for a few seconds in the microwave before serving.
Variations of savory vegetable tart
There are many variations of savory vegetable tart, all delicious. Try some of our original and delicious recipes to bring a different version of the savory vegetable tart every time.
