In the summer we often have no ideas on what to bring to the table: the heat reduces hunger in my home, so you need something that can whet your appetite, but that is not too demanding to prepare. So I thought of a savory pie with puff pastry, vegetables and cheese, without using eggs! Find out my idea by following this video!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 170 KCal Calories per serving
-
Ingrediants
- 230 g of puff pastry
- 2 tablespoons of extra virgin olive oil
- 30 g of grated Parmesan cheese
- 20 g of breadcrumbs
- Q.b. of oregano
- Q.b. of pepper
- Q.b. of salt
- 200 g of tomatoes or cherry tomatoes
- 200 g of carrots
- 200 g of zucchini
- 200 g of peppers
- About 200 g of potatoes
- 200 g of Fontina cheese
Materials Needed
- Pan with a diameter of 26-28 cm
- Pan with lid
- Chopping board
- Knife
Preparation
- Clean the vegetables. Wash the peppers, cut them into layers by removing the stalk, seeds and internal filaments. Cut the layers into small and regular cubes. Wash the carrots and potatoes, peel them, cut them into slices and cut out many cubes. Clean the tomato and cut it into small pieces. Clean the courgettes, remove the stalk and obtain a diced one.
- Pour the oil into the pan, combine the vegetables, add salt and pepper to taste. Season with oregano. Sauté the diced vegetables for 5-6 minutes, maintaining a high flame.
- Allow the vegetables to cool. In the meantime, cut the stringy cheese like Fontina into slices.
- Line a round baking pan with the ready-made puff pastry, taking care to leave 3-4 cm of free edge. Cover the base with the cheese.
Interesting alternatives
To prepare this recipe we suggested the use of a simple ready-made pastry. In any case, it is possible to replace the pastry with shortcrust pastry or savory shortcrust pastry. Vegetables can also be modified: in fact, you can use vegetables such as onions, green beans, peas or other.- Cover the cheese with the diced vegetables and sprinkle with parmesan and breadcrumbs. Lower the edges of the pastry, pierce with the tines of a fork and bake in a hot oven, preheated to 200 ° C, for about 30 minutes.
- Remove from the oven, allow to cool, cut into slices and serve.
Alice's comment - PersonalCooker
In short, today I have proposed a classic that you can serve cold or hot! But mine is just an "idea: you can stuff the pastry with other vegetables such as aubergines, peas, broad beans, green beans, olives, capers and much more!Nutritional values and Health Comment on the recipe
Stuffed Puff Pastry with Vegetables is a first course / single dish with an average energy intake. Calories are mainly provided by lipids, followed by carbohydrates and finally by proteins.
Fiber is abundant and cholesterol is moderate.
Fatty acids tend to be unsaturated, complex carbohydrates and mixed proteins.
The Puff Pastry Stuffed with Vegetables is a food that lends itself to most diets but, in case of overweight, it is better to contain the portion. It is suitable for a vegetarian diet but not a vegan one. It must be excluded from the diet against lactose intolerance and celiac disease.
The average portion of Puff Pastry Stuffed with Vegetables (if used as a first course) is about 200g (340kcal).
