Step 1
Clean and cut the carrots, zucchini and peppers into cubes. Wash the cherry tomatoes
Step 2
Pour plenty of olive oil and chopped shallot into a large skillet. Let dry for a few minutes.
Step 3
Add all vegetables, including fresh or frozen peas
Step 4
Cook over high heat for 10 to 15 minutes, stirring occasionally. Meanwhile, peel the eggs into a bowl, add salt, pepper, grated cheese and milk.
Step 5
Mix with a whisk to combine everything well.
Step 6
When the vegetables are cooked but still firm and crunchy, add the diced cherry tomatoes.
Step 7
Add basil and season with salt and pepper
Step 8
Let the vegetables cool, then add them to the eggs
Step 9
Mix and also incorporate the provola cubes
Step 10
Line a 24 cm diameter baking sheet with puff pastry, spread the filling and fold the ends inwards.
Step 11
Bake the savory vegetable tart at 200°C for about 40 minutes. When the surface is slightly warm, remove it from the oven, let it cool and enjoy it in wedges
Storage:
We recommend that you consume the savory vegetable tart as soon as possible. In any case, it can be stored in the refrigerator, wrapped in cling film, for a maximum of 2 days. We recommend that you reheat it for a few seconds in the microwave before serving.
Variations of vegetable savory pie
There are many variations of vegetable savory pie, all delicious. Try some of our original and delicious recipes to bring a different version of vegetable savory pie each time.
