Tonight I will have friends for dinner and, as an appetizer, I would like to make a savory pie so I will avoid making my hungry guests wait too long. Here, browsing through the various cookbooks I almost always found savory pies with puff pastry or other fat-laden bases. Fortunately, just a few days ago I prepared a light shortcrust pastry, without butter: nothing better for the vegetarian savory pie I have in mind. Let's find out what we need right away!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 135 KCal Calories per serving
-
Ingrediants
For about 250 g of LIGHT shortcrust pastry
- 50 g of yogurt
- 1 pinch of salt
- 30 ml of corn oil
- 150 g of white flour of type 00
- 10 ml of water
For the filling
- 30 g of grated Parmesan cheese
- 50 g of slices
- 2 tablespoons (about 20 ml) of extra virgin olive oil
- q.s. of pepper
- 1 pinch of salt
- 125 g of fresh ricotta
- 400 g of zucchini
- 400 g of carrots
Materials Needed
- Food cutting board
- Knife
- Peel vegetables
- Non-stick or stone pan with lid
- Baking tray with a diameter of 24 cm
- Baking paper
- Wooden spoons
- Large bowl
- Vegetable slicer
Preparation
- Carefully wash the vegetables, then peel them with the appropriate tool.
- Reduce the carrots and courgettes into very thin slices, possibly with the help of the appropriate vegetable slicer.
- Heat a non-stick or stone pan: when it is very hot, pour a drop of extra virgin olive oil and brown the carrots for a few minutes.
- After 3-4 minutes, add the courgette slices, brown them and cook for about ten minutes. Season with salt and pepper.
Why pour carrots before zucchini?
Carrots and courgettes require slightly different cooking times: to prevent carrots from remaining excessively crunchy, it is advisable to cook them a few minutes longer than courgettes.- Meanwhile, roll out the shortcrust pastry with a rolling pin on a lightly floured surface or directly on the baking paper. Line a pan with a diameter of 24 cm with the shortcrust pastry.
Did you know that
You can quickly make your own shortcrust pastry at home, saving calories and money. In fact, this recipe involves the use of light shortcrust pastry, made without butter. For a pan with a diameter of 24 cm, the doses of shortcrust pastry are: 150 g of white flour type 00, 50 g of natural white yogurt, 30 ml of corn oil, about 10 ml of water and a pinch of salt. To facilitate the spreading of the dough, it is advisable to let the ball of shortcrust pastry rest in the refrigerator for at least 30 minutes.- When the vegetables have softened, pour the zucchini and carrots into a bowl and add the ricotta and grated Parmesan cheese: it is not necessary to add the egg because the ricotta acts as a perfect binder.
- Coarsely chop the slices and spread them over the shortcrust pastry. Fill the base with the mixture of vegetables and cheese, then fold the edges of the shortcrust pastry inwards.
- It is possible to embellish the savory pie by making a sort of “crown” of vegetables along the edges of the shortcrust pastry.
- Bake the savory pie at 180 ° C for 30 minutes.
- Allow to cool and serve the sliced savory pie.
Alice's comment - PersonalCooker
This savory pie is perfect to serve as an appetizer, both hot fresh from the oven, and cold indeed I will tell you that I almost like it more the next day because the dough becomes softer and enriches in taste. Follow me again: I am always waiting for you on My-personaltrainerTv.Nutritional values and Health Comment on the recipe
The Savory Pie with Zucchini and Carrots - Without Eggs is a particularly light food, especially if contextualized in its category to which it belongs. In addition to boasting a moderate energy intake, this preparation contains very little saturated fat and cholesterol, an aspect that makes it suitable for the diet against hypercholesterolemia. The average portion of Savory Pie with Zucchini and Carrots - Without Eggs is about 80g (110kcal) as an appetizer and 250-300g (340-405kcal) as a single dish.
.jpg)
