Vegetables in crust

Name: Vegetables in crust
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 4
Ingredients: Puff pastry rolls of 230 g each 2; Potatoes 0.5 lb; Portobello mushrooms 5.3 oz; Red cabbage 1 cup; Taleggio cheese 7 oz; Fontina cheese 3.5 oz; Garlic 1 clove; Rosemary sprig 1; Sage a few leaves; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Eggs 1; Whole milk to taste

it de es fr br

Vegetarian

Difficulty: Average
Prep time: 50 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

Imagine cozying up with a vegetable quiche from Italy, packed with the rich flavors of autumn. Really, this dish is something else. It combines layers of red cabbage, earthy mushrooms, and tender potatoes, all enveloped in flaky pasta sfoglia. Golden crust? Yep, it captures the aromatic core of these veggies, creating a super comforting meal. In Northern and Central Italy, dishes like these are the go-to when the weather turns chilly. They fill homes with warmth and inviting aromas.

And here's the thing—there's a mix of cheeses. One's mild and the other stretches when melted. So... So gooey. Each bite surprises you. The contrast between the soft, savory vegetables and the crunchy pastry makes it really hard to resist. I mean, some call this dish a vegetable pot pie or a homemade vegetable tart, but that Italian touch? Makes it unique.

The puff pastry locks in the steamy goodness of the filling, ensuring every slice is piping hot and smells incredible. For sure. You'll find these savory pies on family tables—especially in fall and winter—taking advantage of the freshest seasonal produce. While potatoes, mushrooms, and cabbage are classics, folks often add spinach or leeks based on what's available. Honestly, despite being a straightforward vegetable pie recipe, the taste always feels special.

The crust absorbs the flavors, turning crispy and buttery at the edges. Whether you call it a savory vegetable tart or a crusted vegetable dish, this Italian favorite brings plenty of comfort and flavor to any table. Perfect for those chilly days when you want something hearty and delicious. No question about it—this dish not only satisfies hunger but also brings a little piece of Italy’s culinary tradition right to your home.

INGREDIENTS

Ingredients for 4 ramekins: Puff pastry 2 - rolls of 230 g each; Potatoes 0.5 lb (200 g); Portobello mushrooms 5.3 oz (150 g); Red cabbage 1 cup (100 g); Taleggio cheese 7 oz (200 g); Fontina cheese 3.5 oz (100 g); Garlic 1 clove; Rosemary 1 - sprig; Sage - a few leaves; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the surface: Eggs 1; Whole milk to taste

Preparation

How to prepare Vegetables in crust

To prepare the vegetables in crust, start by cleaning and cutting the potatoes into large chunks 1-1.5 inches 1, plunge them into a pot with salted boiling water and boil for 15 minutes 2; once ready, drain them and let them cool slightly. Meanwhile, clean the mushrooms with a slightly damp cloth or paper towel and then detach the stem from the cap 3.

Chop both the stems and caps 4. After removing the outer leaves of the red cabbage, slice it thinly 5. In a pan, heat some oil along with a clove of garlic with the skin on, a sprig of rosemary, and a few sage leaves. Then toss in the mushroom pieces 6.

Then season with salt, wait a moment for the juices to reduce, and set aside 7. Take care of the cheeses. Remove the rind from the taleggio and cut it into cubes 8 while you can grate the fontina using a large-hole grater 9.

Place the cabbage at the bottom of 4 ramekins and add some taleggio cubes 10, some mushrooms 11, and potatoes 12.

Finish with the grated fontina and some small pieces of cabbage 13, and finally a good grind of pepper 14. Unroll the two sheets of puff pastry and cut them into strips about 0.5 inches wide 15.

Then begin weaving the strips together 16 to form a weave similar to a wicker basket 17. Once a dense square is created, cut out 4 circles with a 4.5-inch pastry cutter 18.

Lift the discs using a spatula 19 and place them over the ramekins, applying gentle pressure to adhere the pastry 20. Brush the surface with a mixture of beaten egg and a tablespoon of milk 21

and proceed to cooking 22. After 15 minutes at 385°F in a static oven 23, your vegetables in crust will be ready to enjoy 34.

Storage

It is ideal to consume the vegetables in crust immediately as they may release vegetable liquid and the pastry could become less crispy. However, if you prefer, you can store them for a couple of days in the refrigerator. If you like, you can freeze everything raw before cooking and cook it from frozen.