Summer vegetable pie

• For 6 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Pie Crust
  • All-purpose flour : 2/2 cups
  • Unsalted butter (cold and cut into small cubes) : 1 cup
  • Salt : 1/2 teaspoon
  • Ice water : 1/4 cup
• Vegetable Filling
  • Zucchini (sliced) : 2 medium-sized
  • Yellow squash (sliced) : 2 medium-sized
  • Red bell pepper (sliced) : 1 large
  • Red onion (thinly sliced) : 1 medium-sized
  • Cherry tomatoes (halved) : 1
  • Fresh basil (chopped) : 1/4 cup
  • Olive oil : 2 tablespoons
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Mozzarella cheese (shredded) : 1 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• In a large mixing bowl, combine the all-purpose flour and salt for the pie crust. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
• Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 30 minutes.
• In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini, yellow squash, red bell pepper, and red onion. Cook for 5-7 minutes until the vegetables are slightly softened. Remove from heat and let cool.
• On a lightly floured surface, roll out one of the chilled pie crust disks to fit a 9-inch pie dish. Transfer the crust to the dish and press it gently into the bottom and sides.
• In a separate bowl, combine the cooked vegetables, cherry tomatoes, chopped basil, salt, and black pepper. Mix well.
• Spread half of the shredded mozzarella cheese over the bottom of the pie crust. Spoon the vegetable mixture on top of the cheese. Sprinkle the remaining mozzarella cheese over the vegetables.
• Roll out the second chilled pie crust disk and place it over the vegetable filling. Trim any excess dough and crimp the edges to seal the pie.
• Cut a few slits on the top crust to allow steam to escape during baking.
• Place the pie on a baking sheet and bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbly.
• Remove from the oven and let the pie cool for a few minutes before serving.

Tips

• You can customize the vegetable filling by adding or substituting other summer vegetables like eggplant or corn.
• Serve the summer vegetable pie with a side salad for a complete meal.

Information

• This summer vegetable pie is a great way to use up an abundance of fresh summer produce.
• Leftovers can be stored in the refrigerator for up to 3 days.