Tricolor savory pie

Name: Tricolor savory pie
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 8
Ingredients: Butter cold 10 ½ tbsp; Type 00 flour 2 cups; Spinach fresh 5 cups; Eggs medium 1; Fine salt 2 pinches; Potatoes 1.3 lbs; Cherry tomatoes 2.1 cups; Peas shelled 1 ½ cup; Zucchini 4 cups; Fresh liquid cream 1 cup; Eggs medium 3; Fresh scallion (approximately 1) 2.1 oz; Garlic 2 cloves; Chives 3 fili; Extra virgin olive oil 3 tbsp; Oregano 1 pinch; Nutmeg 1 pinch; Fine salt to taste; Black pepper to taste

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440

Calories per serving

Vegetarian

Energy Kcal 440
Carbohydrates g 42.7
of which sugars g 5.4
Protein g 12.3
Fats g 34.4
of which saturated fat g 11.07
Fiber g 5.3
Cholesterol mg 149
Sodium mg 313

Difficulty: Average
Prep time: 40 min
Cook time: 1 h 20 min
Serving: 8
Cost: Low
Note + 2 hours of resting time for the shortcrust pastry

PRESENTATION

Cheerful colors pop from every slice when this tricolor savory pie hits the table—those red, white, and green veggie layers really do stand out. Families usually notice how this vegetable pie recipe looks so fresh and good before anyone even tries it, and that lovely mix of tomatoes, potatoes, and zucchini says comfort food without the heaviness. Soft, moist inside and just a little crunchy around the edges, it’s a favorite for big family get-togethers, holiday brunches, or anytime you want something special around the dinner table. Many regular bakers find this colorful savory tart works all year long—easy to swap in different vegetables if you like variety or want to use up whatever’s in the fridge. Since this is a vegetarian dish, everybody usually feels good about sharing a meal that all ages love and just about anyone can enjoy (makes hosting WAY easier, right?). That pretty, layered look—and those pops of color—really make it look extra inviting, even before the first piping-hot slice is gone.

Busy families appreciate this layered vegetable tart for weeknight dinners when something bright and fluffy breaks up the usual routine. Sometimes you want a straightforward dinner that also looks kind of impressive—this vibrant vegetable dish covers both. It’s delicious on its own or fantastic next to a tossed salad, so it goes from light lunch to hearty main just by changing what you serve with it. Reliable results make home cooks more confident—presentation’s always nice, flavor’s always great, and you have those easy wins when swapping veggies or serving it to guests with different tastes. Pair this rainbow vegetable pie with fresh bread or roasted chicken…or honestly, just let it be the main attraction (kids love the colors, grownups love the flavor punch). Since you’re using simple veggies and familiar flavors, your kitchen fills up with these warm, classic smells that say "home". The nice thing about this pie is how fast it disappears—everyone goes back for seconds and the nice leftovers are a real bonus for the next day. Reliable, flexible, and always DELICIOUS—just a bright spot on any menu when you want a vegetable pie that’s really good for all ages.

INGREDIENTS

440

Calories per serving

Ingredients for spinach shortcrust pastry (for a 10-inch pan): Butter 10 ½ tbsp (150 g) - cold; Type 00 flour 2 cups (250 g); Spinach 5 cups (150 g) - fresh; Eggs 1 - medium; Fine salt 2 pinches

For the filling: Potatoes 1.3 lbs (600 g); Cherry tomatoes 2.1 cups (300 g); Peas 1 ½ cup (230 g) - shelled; Zucchini 4 cups (530 g); Fresh liquid cream 1 cup (250 g); Eggs 3 - medium; Fresh scallion 2.1 oz (60 g) - (approximately 1); Garlic 2 cloves; Chives 3 fili; Extra virgin olive oil 3 tbsp (40 g); Oregano 1 pinch; Nutmeg 1 pinch; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Tricolor savory pie

To prepare the tricolor savory pie, start by making the Easy Shortcrust Pastry by cleaning the spinach and transferring it to a non-stick pan with a drizzle of oil 1. Let them wilt for a few minutes and let them cool (2-3).

Once cold, transfer them to a bowl and lightly mash them with a fork, then add the egg 4. Blend everything with an immersion blender 5 until you obtain a puree, which you will use to flavor the shortcrust pastry 6.

Then combine the flour, cold cubed butter, and salt in a mixer (7-8). Blend for a few moments to obtain a crumbly mixture 9.

Transfer the butter and flour mixture to a work surface and add the spinach puree 10. Work quickly with your hands, so as not to warm the ingredients, until you have a homogeneous mixture 11. Form a dough ball, wrap it in cling film, and place it in the fridge for at least two hours until it is firm 12.

In the meantime, start preparing the filling for the tricolor savory pie. Thinly slice the spring onion, fry it in a pan with two tablespoons of oil 13 and let it brown over moderate heat 14. Add the peas, salt, pepper, and cook over low heat until tender 15.

Separately, in a pot, place the cleaned potatoes with their skins and boil for about 30 minutes 16. To speed up the process, you can use a pressure cooker and cook them for 15 minutes. The important thing is that the potatoes do not fall apart during cooking but remain compact. Once cooked, let them cool and then peel them 17, then cut them into slices half an inch thick 18.

Meanwhile, trim the zucchini and slice them with a mandoline 19. In another pan, heat the remaining oil with the garlic cloves. Once browned, remove them and add the freshly sliced zucchini 20. Cook them over high heat, keeping them crunchy, stirring occasionally, then adjust with salt and pepper 21.

After two hours, take the shortcrust pastry dough and roll it out on the work surface to a thickness of half an inch 22. Butter a 10-inch diameter mold and line it with the rolled-out pastry 23. Prick the bottom with a fork 34.

Proceed with the first layer by arranging the zucchini to cover the base 25, then proceed with a layer of peas 26, and finally finish the tricolor savory pie by laying the potatoes 27.

Now prepare a sauce to cover the tricolor savory pie: beat the cream together with the eggs in a bowl 28, then salt, pepper, add the finely chopped chives 29 and grated nutmeg 30.

Pour the mixture over the pie 31 to spread it all over the surface, sprinkle with dried oregano, then complete with the tomatoes cut in half 32. Bake in a preheated static oven at 356°F (for a fan oven at 320°F) for 45-50 minutes 33. Remove the tricolor savory pie from the oven, let it cool slightly, then serve by cutting it into slices.

Storage

It is advisable to consume the tricolor savory pie the same day. Alternatively, it can be stored for a day in the refrigerator wrapped in cling film and reheated in the oven before serving.

You can store the shortcrust pastry in the refrigerator for a maximum of a couple of days wrapped in cling film.