Cheese pie with vegetables
4 servings
75 minutes
Cheese and vegetable pie is a true embodiment of Italian gastronomic art. Its roots go back to the traditions of Mediterranean cuisine, where fresh vegetables and aromatic cheeses form the basis of many dishes. This pie captivates with its delicate flaky crust and rich filling of cauliflower, cherry tomatoes, and leek, complemented by a savory duo of mozzarella and gouda. Light notes of basil add freshness to the pie, while the golden crust entices with its appetizing appearance. It is perfect as a standalone dish for dinner or a festive table and pairs wonderfully with white wines or herbal teas. In every slice lies a harmony of flavors and textures that awakens a true love for Italian cuisine.
1
For the filling, slice the leek (only the white part) into rings.
- Leek: 1 piece
2
Melt butter in a pan and sauté the onion until golden.
- Butter: 30 g
- Leek: 1 piece
3
Add cauliflower to the onion without thawing and cook until soft.
- Cauliflower: 400 g
4
Then transfer the cooked vegetables to another container and let them cool down a bit.
5
Cut cherry tomatoes into four pieces and add them to the cabbage with onions. Add sliced mozzarella, chopped basil, salt, and pepper.
- Cherry tomatoes: 15 pieces
- Mozzarella cheese: 152 g
- Basil: 1 bunch
- Sea salt: to taste
- Ground black pepper: to taste
6
Roll out the puff pastry to a thickness of 3-4 mm. Place the filling on it, roll the dough into a log, brush with egg, and sprinkle grated Gouda cheese on top.
- Yeast-free puff pastry: 250 g
- Chicken egg: 1 piece
- Aged Gouda Cheese: 60 g
7
Bake the pie for 35–40 minutes in a preheated oven at 160 °C.