Savory pie with spring vegetables – Healthy Kitchen

Savory pie with spring vegetables and buffalo ricotta, which gives that extra touch to the filling. Very good, light and rich in taste. I used all the goodness that spring brings us: carrots, zucchini, peas, beans and asparagus, which you can substitute according to your taste and availability. You can prepare the base with crust dough, crust dough or matte pasta. Obviously you can use ready-made crust dough, but please: always choose a great quality one. For the vegetarian version, omit the speck.

country pie with vegetables


For pasta:
300 g flour (I used flour with shells)
100 ml olive oil
100 ml very cold water
1 pinch of salt

1 shallot
3 carrots
2 zucchini
4-5 asparagus
200 g shelled peas (fresh or frozen)
100g beans peeled (fresh or frozen)
100 grams diced into cubes
400 g of buffalo ricotta
3 eggs

salt, pepper, oil


For the pasta: combine all the ingredients and knead until we have a smooth and homogeneous dough (I prepared it with the mixer). Form a ball and let it rest for half an hour covered with a cloth. After the specified time, roll out the dough between two sheets of kitchen paper. Place the dough in the cake pan or tart pan and prick the bottom with a fork. Cover the dough with a sheet of baking paper or aluminum foil, pour in 1 cup of dry pulses or dry rice and bake the cake for 10 minutes, then remove the load and the paper and bake for another 10 minutes. For the filling: clean the shallot and cut it into slices. Peel the carrots, peel the courgettes and the asparagus. Grate the carrots and zucchini with a grater with large holes. Heat a spoonful of oil in a large pan and fry the shallot. After a minute, add the stock and cook everything for 2-3 minutes, then add the peas, beans and asparagus. Cook everything for about 5 minutes adding a few tablespoons of water. After the indicated time, add the grated carrots and zucchini and cook for another 4-5 minutes, stirring occasionally. Adjust with salt and pepper. In a bowl, briefly mix the ricotta and eggs, seasoning with salt and pepper if necessary. Pour the mixture into the pan with the vegetables and mix well. Finally, place the filling on the pre-baked base and bake it at 180 degrees for 30 minutes.

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