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The recipe of the pie of tomatoes, zucchini and scamorza cheese

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Published on Jul 25, 2017

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Among the recipes are perfect for the summer, the recipe of the pie of tomatoes, zucchini and scamorza. It is one of the recipes from silver spoon, a quick and easy recipe, use tomatoes and zucchini raw, the dough salt-ready, and with a few steps, everything will be ready to put in the oven. It is a rustic pie to try, a delicious recipe to serve for both cold and hot, perfect as an appetizer or for a salty snack, for a summer dinner with friends, to bring on a field trip, serve at a party. Here's how to make quiche with tomato, zucchini and smoked cheese, a recipe to try right away.

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Savoury pie of tomatoes, zucchini and scamorza cheese

Ingredients: 1 disc of pastry salt, 5 San Marzano tomatoes, 2 zucchini, dark, 150 g of smoked scamorza cheese, 4 tablespoons bread crumbs, 3 tablespoons of grated parmigiano reggiano, 1 clove of garlic, basil, olive oil, salt and pepper

Preparation: lay the base for pie, we lined the tart mould of 24 cm of diameter, with the bottom removable. Bucherelliamo with a fork and cover with a sheet of parchment paper by adding the weights or dried beans.

Put it in the oven at 180° C for 15 minutes.

Remove the paper and weights and bake another 5 minutes.
Remove from the oven and let it cool.

Let's cut to thin the tomatoes and to dry up u kitchen paper.

Cut the courgettes and cut into thin slices of the scamorza cheese.

In a bowl combine the grated parmesan with the garlic, the breadcrumbs and the basil (chopped), join with 1 tablespoon of olive oil; mix and pour it inside the shell of shortcrust pastry salt.

Farciamo the cake by arranging radially the zucchini slices, alternating with slices of tomato and the slices of scamorza cheese. Let's start from the outer circumference by overlapping a bit the slices, cover the whole cake. Spennelliamo with olive oil and complete with salt and pepper.

Put it in the oven at 180° C for 25-30 minutes.

Make up and let it cool down, serve.

Source: spoon.it

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