Savory vegetable pie

Preparation

1. STEP 1 OF 8

   Wash and peel the zucchini and carrots. Cut the zucchini into thin rounds and grate the carrots. If using bell pepper, wash it, remove the seeds, and cut it into small cubes. Thinly slice the onion as well.

2. STEP 2 OF 8

   In a pan, heat the olive oil and sauté the onion for 2-3 minutes, until it becomes transparent. Add the zucchini, carrots, and bell pepper. Cook for 5-7 minutes over medium heat, stirring occasionally, until the vegetables are soft but not mushy. Season with salt and pepper. Remove from heat and let cool.

3. STEP 3 OF 8

   In a large bowl, whisk the eggs with the fresh cream. Add the ricotta and grated cheese, mixing well to obtain a smooth and homogeneous cream.

4. STEP 4 OF 8

   Add the cooled vegetables to the egg and cream mixture, stirring to combine well. If you like, add a pinch of nutmeg.

5. STEP 5 OF 8

   Preheat the oven to 180°C. Line a round baking dish with puff pastry, leaving a bit raised around the edges. Prick the base with a fork to prevent it from puffing up during baking.

6. STEP 6 OF 8

   Pour the vegetable and egg mixture onto the puff pastry base. Level it well with a spatula.

7. STEP 7 OF 8

   Bake the savory pie for about 35-40 minutes, or until the surface is golden and the filling is well cooked.

8. STEP 8 OF 8

   Once baked, let the savory pie cool slightly before serving. You can garnish it with a few fresh basil leaves.

Suggestions

• Pan

• Bowl

• Round baking dish

• Fork

• Spatula

• Pair it with a classic and light Belgian blonde ale.

General Information

Analysis

Macronutrients (100 gr)