Savory pie with Zucchini flowers is a quick and simple solution when you need a quick lunch or to consume a healthy meal away from home.
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Today’s recipe is a versatile and comfortable dishes to make for any occasion.
This Savory Pie is a kind of middle ground between a pizza and a savory pie, because the base is made of puff pastry, but no molds are used and cooking takes place directly on the oven tray.
I love this recipe first of all because is genuine and I can enjoy it as an appetizer, main course, or single dish. Furthermore, it is one of the many Italian Traditional Easter recipes too.
Savory Pies Origins
The history of savory pies is quite unique. According to some sources, it seems that the recipe for savory pie has medieval origins. In that period people used to make basic doughs called in Latin “pasticium romano“. These Pasticii Romani were stuffed mainly with a vegetable-based filling.
The main purpose of the ancient savory pies, in fact, was to contain the filling and to protect it from the high temperatures of the ovens. In those days there were no thermometers to regulate the temperature and the foods, very often, were otherwise inedible.
Main ingredients of this Savory Pie
The ingredients to make this Savory Pie are few and simple.
As per first, a good dose of vegetables. Zucchini, Carrots and spring zucchini flowers.
Besides the creamy filling made here with fresh ricotta cheese, flavored with Parmesan and tied with an egg.
Then, the final crunchy touch given by the zucchini flowers.
Generally, the basis for making the savory pie is Puff Pastry. The result will be buttery and crispy, yet light at the same time. If you want a more full-bodied consistency, alternatively you can choose the Shortcrust Pastry.
I’m sure this rustic Savory Pie with Zucchini Flowers will surprise you with its simplicity.
Serving = up to 6 pax – Prep. Time = 10 minutes – Baking Time = 25 minutes
- 1 puff pastry
- 3 green zucchini
- 1 carrot
- 12 courgette flowers
- 100 g ricotta cheese
- 3 eggs
- 50 gr grated Parmesan
- salt and pepper
- 1 pinch nutmeg
Remove the pastry from the fridge 10 minutes before baking. Roll out the dough in a round baking pan and prick the bottom with a fork.
Peel the carrots from the skin. Wash and dry both zucchini and carrot, then cut into julienne strips and salt them.
To clean the zucchini flowers, take the flowers one at a time and remove the lateral growths at the base of the flower itself. Gently open the flower and remove the pistil. Wash and dry on a towel.
Beat the eggs with the ricotta, the Parmesan, salt and pepper and a sprinkle of nutmeg in a bowl.
Mix well for a few minutes until you get a thick cream.
Pour the mixture of zucchini and carrot into the cream.
Pour the filling into the dough, then lay the open zucchini flowers on the surface.
Close the edges of the pie and bake at 180 C° (356 F°) for 25 minutes, static mode.
This pie is excellent if enjoyed tepid or at room temperature, so prepare it in advance!
Be sure to check out these awesome Savory Pies Recipes:
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