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Savoury pie with vegetable ratatouille (aubergines, courgettes, peppers, onions) and Grana Padano Riserva
| Difficulty
Easy
|
Preparation  50 min
|
Servings for
4 people
|
Ingredients
1 roll of shortcrust pastry, rolled out
150 g Grana Padano PDO Riserva over 20 months
1 aubergine
1 yellow pepper
1 red pepper
4 courgettes
1 red onion
1 bunch basil
1 tablespoon extra virgin olive oil
salt and pepper to taste
Preparation
Wash, trim and cut vegetables into small chunks, sauté for 10 minutes over medium heat in a non-stick pan with a drizzle of extra virgin olive oil, stirring occasionally.
Transfer the cooked vegetables into a bowl, add the grated Grana Padano Riserva and mix well, seasoning with salt and pepper.
Line a pie pan with the shortcrust pastry, piercing the bottom with a fork.
Add the vegetables and sprinkle with grated Grana Padano Riserva, then bake in a preheated oven at 180°C for 35 minutes.
Serve the savoury pie garnished with basil leaves.
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