(Assorted vegetable pie - Traditional recipe)

450 g (1 lb) fresh vegetables
1 tablespoon dried chives
1 teaspoon dried marjoram
1 teaspoon dried tarragon
4 tablespoons extra virgin olive oil
2 eggs
4 tablespoons grated Parmesan cheese
230 g (8 oz) puff pastry
100 g (3 1/2 oz) scamorza cheese, cubed
150 ml (5 fl oz - 1/2 C) light cream
Salt
Pepper, if you like

Time:
preparation: at least 20 minutes
cooking: at least 50 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 446 (kCal) - 1865 (kJ)
Protein: 14.1 (g)
Total fat: 33.5 (g)
Total carbohydrate: 22.0 (g)
Sugars: 4.1 (g)

Preparation times for this recipe can be very different according to the kind of ingredients. If you use fresh vegetables (you can choose among peas, carrots, potatoes, string beans, zucchini, sweet peppers, broccoli, ... but with the same cooking time), you have to consider the cleaning, washing and cooking; but you can also use frozen vegetables.
Clean, wash and cut the vegetables into little pieces. Put them in a saucepan with 3 tablespoons olive oil, aromatic herbs and some water. Season to taste with salt and pepper (if you like) and cook, half-covered, over a gentle flame until tender; add other water only if necessary. Let them cool and then mix with beaten eggs, Parmesan and light cream.
Preheat oven to 200 °C (400°F). Line up a deep oven dish with puff pastry after oiling it. Prick the bottom with a fork and spoon in the mixture of vegetables. Sprinkle with scamorza (or other kneaded paste cheese) and bake for about 30 minutes.
Let the pie rest for some minutes and serve.

Note

If you want to realize a low fat recipe you can use skimmed milk instead of light cream and pizza dough instead of puff pastry. In spite of these changes the pie is tasty.

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(Assorted vegetable pie - Traditional recipe)

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