The recipe for savory vegetable pie with wild garlic and chives

THEINGREDIENTS X 4:
For the shortcrust pastry: 250 g “00” flour, 80 g butter, salt, ice water.
For the stuffing: 100 g aubergine, 100 g courgettes in ribbons, 100 g red pepper slices, 100 g yellow pepper flakes, 200 g Greek yogurt, 2 eggs, 4 tablespoons of extra virgin olive oil, 1 tablespoon dried wild garlic, 1 tablespoon dried chives, 1/2 teaspoon garlic powder, 2 tablespoons breadcrumbs, salt, black pepper.

Method

Mix in the planetary mixer the flour, the cold diced butter and 2 pinches of salt. Once you have obtained a crumbly mixture, add ice water, a spoonful at a timeuntil the mixture has compacted. Wrap it in cling film and let it rest for 30 minutes in the fridge.

In the meantime, clean and wash the vegetables. Using a potato peeler, cut the courgettes into ribbons lengthwise, also cut the aubergines and pepper slices into thin slices, trimming them to keep the same height as the courgette ribbons. On a very hot grill pan, cook the aubergine and pepper slices for 5 minutes on each side. Let it cool.

Mix the oil with the dried spices, a pinch of salt and a grind of pepper. Use some of this dressing to massage the vegetables. Beat the eggs with the yogurt and add the remaining dressing until a silky cream forms.

Roll out the shortcrust pastry on a floured surface in a disk 3 or 4 mm thick. Place it on a baking tray lined with baking paper, press on the edges to make it adhere and remove the excess dough. Sprinkle with breadcrumbs, prick the base with the tines of a fork and pour the yogurt mixture inside.

Starting from the edges, position the vegetable ribbons, cut in half lengthwise, so that the colored part can be seen in the upper part. Alternate the vegetables and colors until you reach the center, taking care to arrange each ribbon perpendicular to the base of the cake.

Bake at 200° and cook the cake for 30 minutes in the lower part of the oven. Brush with the vegetable marinade and put back in the oven for another 20 minutes, until the vegetable ribbons are lightly golden.

There’s more flavor

They are that extra that enlivens traditional recipes or can even reinvent them: spices, what a treasure of aromas and flavours! Spices (Il Cucchiaio d’Argento) tells them, searches for them in the world, knows how to translate them into dishes near and far to meet everyone’s taste. The savory pie, the quiche, the flan… With a classic filling of herbs and eggs, vegetables, cheeses, cream or maison bechamel. How many times have they saved family dinner for the last minute?

The busiest (away from home) have historically filled the freezer with rolls of puff pastry and brisée, isn’t that right? It is still made, but today the vegetable pie has a new look with ancient and spontaneous flavours, such as those of wild garlic and chives. A search that ennobles it.

iO Donna © ALL RIGHTS RESERVED