Savory Zucchini and Carrot Pie

The savory pie with zucchini and carrots is a versatile and tasty dish, perfect for a light meal or a buffet. Let’s see how to prepare it.

Ingredients

• 1 sheet of puff pastry or brisée
• 2 medium zucchinis
• 2 medium carrots
• 3 eggs
• 100 g of fresh spreadable cheese (such as Philadelphia or ricotta)
• 100 g of grated cheese (such as Parmesan or pecorino)
• Salt and pepper to taste
• Extra virgin olive oil as needed
• Herbs to taste (basil, thyme, marjoram)

Preparation

1. Preheat the oven to 180 °C.
2. Wash and slice the zucchinis thinly and the carrots into julienne or slices, according to your preference.
3. In a pan, heat a drizzle of olive oil and sauté the zucchini and carrots for 5-10 minutes until they start to soften. Season with salt and pepper to taste.
4. In a large bowl, beat the eggs with a pinch of salt and pepper.
5. Add the fresh spreadable cheese and grated cheese, mixing well to obtain a homogeneous mixture.
6. Fold the now lukewarm vegetables into the egg and cheese mixture. Also add the finely chopped herbs.
7. Unroll the puff pastry or brisée and lay it in the previously buttered or parchment-lined pan, making sure the edges stick well.
8. Pour the vegetable and egg filling onto the puff pastry base.
9. Bake the savory pie for about 30-40 minutes or until the surface is golden brown and well cooked.
10. Remove from the oven and let it cool down a bit before serving.

Curiosity

The versatility of savory pies allows for multiple combinations of vegetables and cheeses. In Italy, it is common to vary the ingredients according to the season to make the most of the freshness of local vegetables. The savory pie with zucchini and carrots represents a delicious balance of flavors that is enhanced by the use of fresh aromatic herbs.