Savory pie with vegetables and scamorza


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How to make the savory pie with summer vegetables and scamorza cheese, recipe for a single dish with aubergines, courgettes, yellow and red peppers, tomatoes and extra virgin olive oil.


Ingredients for 6 people

- 400 g of shortcrust pastry

- 300 g of zucchini


- 300 g of aubergines

- 125 g of red peppers

- 125 g of yellow peppers


- 3 round tomatoes

- 350 g of scamorza

- 6 tablespoons of extra virgin olive oil


- salt and pepper

How to prepare savory pie with summer vegetables

Peel the aubergines and cut them into rounds of about 1/2 cm.

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Fry them for 2 minutes in a pan with the oil, then drain and let them cool slightly.

Clean the courgettes, slice them in slices and fry them in another pan for 3-4 minutes, then add salt and pepper to taste.

Grill the peppers, pass them under cold water and remove the peel, then cut them into strips and season with oil, salt and pepper.

Wash the tomatoes, remove the seeds and cut them into thin wedges, then season them with oil and salt.

Cut the scamorza into thin slices.

Line a baking sheet with parchment paper and spread the thinly pulled brisée over it.

Lay the aubergines, courgettes, scamorza, peppers and tomatoes in layers.


Make another layer of vegetables and cover them with the shortcrust pastry sheet, sealing the edges well and pricking the surface.

Bake at 180 ° C for about half an hour.

Serve the cake warm or warm.

Savory pie with potatoes and cheese! (March 2024)


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