Summer's bounty is at its peak, and what better way to celebrate than with a vibrant and flavorful Savory Vegetable Pie? This easy-to-make tart showcases the best of the season's vegetables, transforming simple ingredients into a stunning and delicious centerpiece for any meal. Forget complicated pastry techniques – this recipe uses a readily available store-bought crust, allowing you to focus on the heart of the dish: the colorful and intensely flavorful vegetable filling. Imagine juicy tomatoes, tender zucchini, and earthy mushrooms harmonizing perfectly in a light and flaky crust.
This Savory Vegetable Pie is the perfect dish for a casual weeknight dinner or a sophisticated weekend brunch. Its versatility allows for endless customization; feel free to substitute your favorite vegetables based on what's fresh and available. Ready to create your own culinary masterpiece? Let's dive into the simple, step-by-step instructions to make this unforgettable Savory Vegetable Pie.
Tools Needed
- Glass
- Bowl
- Rolling pin
- Baking tray
- 24 cm cake tin
- Mixer (optional)
Ingredients
- Warm water: 220 ml
- Fresh brewer's yeast: 10-10 g
- Sugar: 1 spoonful
- Flour (dopper): 200 g
- Flour (manitoba): 200 g
- Oil: 3 spoonfuls
- Salt: 6 g (1 teaspoon)
- Courgette
- Pepper
- Potato
- Rosemary: a few needles
- Breadcrumbs: 1 spoonful
- Ricotta cheese: 250 g
- Nutmeg: a little
- Fresh thyme
- Egg yolk: 1
- Milk: a little
Step-by-Step Instructions
Step 1. Make the Dough
- In a glass, dissolve yeast, sugar in warm water. Mix.
- In a bowl, combine flours. Add the yeast mixture, oil, and knead until smooth. Add salt.
- Let the dough rise for at least a couple of hours.
Step 2. Prepare the Fillings
- Cut courgette, pepper, and potato into pieces. Season with salt, pepper, oil, and rosemary. Add breadcrumbs. Bake at 200°C for about 30 minutes.
- Mix ricotta with salt, pepper, nutmeg, and thyme.
Step 3. Assemble the Tart
- Divide the dough into two parts. Roll out the larger part to fit a 24 cm cake tin.
- Spread ricotta on the dough base. Top with the baked vegetables.
- Roll out the smaller dough part and cover the pie. Fold edges inwards. Decorate with pastry leaves.
Step 4. Bake and Finish
- Brush the pie with a mixture of egg yolk and milk. Bake at 200°C until golden brown.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- You can use puff pastry instead of making bread dough for a simpler recipe.
- Use any vegetable filling you prefer.
- A mixer can be used to make the dough.
Nutrition
- Calories: approximately 1800-2000
- Fat: 60-70g
- Carbs: 200-230g
- Protein: 50-60g
FAQs
1. Can I use frozen vegetables in this recipe?
While fresh vegetables are best for flavor and texture, you can substitute frozen vegetables. Make sure to thaw them completely and press out any excess moisture before adding them to the pie filling to prevent a soggy crust.
2. What can I do if my crust gets too brown before the filling is cooked?
To prevent over-browning, loosely cover the edges of the pie with foil during baking. You can also reduce the oven temperature slightly.
This Savory Vegetable Pie is a testament to the simple elegance of fresh, seasonal ingredients. Enjoy the satisfying flavors and beautiful presentation of this easy-to-make tart, perfect for any occasion. From weeknight dinners to special gatherings, this recipe is sure to become a new family favorite.