Cheesy Vegetable Pie

Name: Cheesy Vegetable Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: Mozzarella cheese 7 oz; Type 00 flour 1 ¼ cup; Eggs whole 1.75 oz; Egg yolks 1 &frac18; cup; Whole milk at room temperature 6 ¾ tbsp; Instant yeast for salted preparations 1 ½ tsp; Fine salt ½ tsp; Broccoli cleaned 7.1 oz; Carrots 0.9 cup; Potatoes 5.25 oz; Celery 2 ribs; Garlic 1 clove; Leeks 2.8 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Thyme to taste; Marjoram to taste

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Makes: 6 pieces

PRESENTATION

In Italy, a cheesy vegetable tart called "tortino di verdure con cuore filante" is such a staple at gatherings and family dinners. I mean, this dish really captures the Italian love for simple, tender vegetables mixed with rich cheese. Seriously, it's all about using what's in season. You might find zucchini, peppers, or even eggplant cooked until they're golden and soft. And look, everything gets packed into a small tart shape, hiding a gooey pocket of mozzarella right in the middle. The result? A vegetable tart recipe that's moist and flavorful, featuring a mix of crispy edges and a soft, cheesy center. In different regions, locals add their own twist with unique veggies or cheeses. But, the core idea—pretty simple—remains the same: a dish that's easy to share, super satisfying, and makes the most of fresh produce.

This easy vegetable tart is what many Italians consider a "kitchen workhorse"—a go-to dish, you know, with minimal effort, yet it always disappears fast. It is perfect as an appetizer at a big buffet or as a simple weeknight dinner. Even picky eaters can't resist the tangy melted cheese surrounded by sweet sautéed vegetables. And the sauce? This kind of savory tart pairs wonderfully with a simple salad or some crusty bread to soak up all the juices. Some prefer a puff pastry base—while others, you know, stick with just veggies and cheese for a lighter option. Either way, you get a vegetarian tart that's filling without being heavy, maintaining its crispy bite even after cooling.

Ultimately, a homemade vegetable tart like this captures Italian comfort and ensures everyone leaves the table happy. If you're looking for a dish that feels cozy, tastes fresh, and comes together quickly, this is the kind of food that always hits the spot. Whether you're hosting a big dinner or just want a comforting meal, this tart is a fantastic choice that shows the heart of Italian cooking. For real.

How to prepare Cheesy Vegetable Pie

To make the cheesy vegetable pie, first clean and cut the potatoes into cubes of about 1 cm 1. Cut the carrots 2 and celery 3 into cubes of about 1/2 cm.

Thinly slice the leek 4. Cut the broccoli into pieces 5. Pour a drizzle of oil into a large pan. Add the garlic clove and let it sauté over high heat for about 2 minutes.

Then add the cubed potatoes 7 and the sliced leek. Let cook over low heat for about 5 minutes. Add all the chopped vegetables to the pan 8 9.

Stir, salt, and pepper 10. Cook over high heat for about 5 minutes. Turn off the heat and set aside. In a bowl, pour the milk, egg, yolk 11, aromatic herbs, salt 12.

Mix with a whisk 13. Incorporate the flour 14 and the baking powder 15.

Mix well to obtain a smooth mixture 16. Add the now cooled vegetables to the mixture 17 and mix everything 18.

Butter 6 aluminum molds. Fill the molds halfway with the mixture 19. Place a piece of mozzarella of about 1.5 inches at the center of each mold on top of the vegetable mixture 20. Cover the mozzarella with the vegetable mixture, filling the mold to the edge 21.

Place the molds on a tray 22 and bake in a preheated static oven at 350°F for 30/35 minutes until the surface is golden. Remove from the oven 23 and unmold the cheesy vegetable pie while still hot 34.