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A delicious savory vegetable and mozzarella variation from the sweet almond variety.
A Roasted Vegetable & Mozzarella Dish
A Pithivier (Pithiviers in French) is a round pie usually made by baking two disks of puff pastry, with filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping the edge. Although usually they are sweet this is a savory version that everyone will love, especially vegetarians!
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❤️About
Pithiviers are generally filled with a frangipane which is a variation of soft, spreadable custard of almond paste but, savory versions are also popular, as is the case with this vegetarian interpretation.
It is commonly held that the dish originated in the French town of Pithiviers in the Loiret department of the Centre region.
This particular recipe is a medley of chopped vegetables with zucchini wedges, red onion, red pepper, and garlic, in a filling of sun-dried tomato paste, and basil, with mozzarella cheese baked between two layers of puff pastry. And, don't leave out the anchovies! Mmmm...
📋Ingredients
- large red pepper
- red onion
- zucchini (courgettes)
- garlic cloves
- olive oil
- puff pastry
- sun-dried tomato paste
- basil leaves
- mozzarella
- egg yolks
- salt and pepper
- anchovy fillets
🔢Instructions
- Preheat the oven to 425°F (220°C/Gas 7)
- Put the red pepper, onion, courgettes, garlic, and olive oil into a large roasting pan/tin, season with the chopped anchovy fillets (if you are including them), salt, and pepper to taste, and toss together.
- Spread the vegetables out and roast on the top shelf of the oven for 15 minutes. Remove, turn them over, and return to the oven for another 10 minutes or until tender.
- Remove and leave to go cold.
- On a lightly floured surface, roll out the pastry until it is about ¼ inch thick, then cut into 4 x 6 inch discs and 4 x 5½ inch discs (saucers work fine for this), roll the pastry a little more if necessary.
- Spread the red pesto over the center of each 5½ inch/14cm disc to within ¾inch/2cm of the edge. Spoon the roasted vegetables on top, sprinkle with basil, and top with a quarter of the mozzarella.
- Beat the egg yolks with 2 teaspoons of cold water. Brush some of the mixture around the edge of each base; lay the larger discs on top, press the edges together to seal, and score with the tines of a fork.
- Place the Pithiviers on a buttered non-stick baking sheet and chill for at least 20 minutes.
- The recipe up to this point can be made up to a day in advance.
- Brush the top of each Pithivier with the remaining egg yolk glaze, then score the pastry lightly with the tip of a sharp knife to decorate. Make a small slit in the center of each to let out steam.
- Bake in the center of the oven for 20 minutes until puffed up and golden!
🙌Variations
- Use red pesto instead of sun-dried tomato paste
- Use goat's cheese instead of mozzarella
More Great Recipes
📖 Recipe
Pithivier
Bon Appétit
Like it? ~ Let us know below!
A delicious savory vegetable and mozzarella variation from the sweet almond variety.
Ingredients
- 1 large red pepper seeds removed and roughly diced
- 1 medium red onion cut into wedges
- 2 cups 200 grams 2 zucchini (courgettes), sliced thickly
- 2 garlic cloves sliced
- 1 tablespoon olive oil
- 1 x 500 gram pack of puff pastry
- 4 tablespoon sun-dried tomato paste
- 4 tablespoon shredded basil leaves tear rather than cut these
- 1½ cups 125 grams of mozzarella
- 2 egg yolks
- salt and pepper
- 2 chopped anchovy fillets optional
- Use red pesto instead of sun-dried tomato paste
- Use goat's cheese instead of mozzarella
Instructions
- Preheat the oven to 425°F (220°C/Gas 7)
- Put the red pepper, onion, courgettes, garlic, and olive oil into a large roasting tin; season with the chopped anchovy fillets (if you are including them), salt, and pepper to taste, and toss together.
- Spread the vegetables out and roast on the top shelf of the oven for 15 minutes. Remove, turn them over and return to the oven for another 10 minutes or until tender.
- Remove and leave to go cold.
- On a lightly floured surface, roll out the pastry until it is about ¼ inch thick, then cut into 4 x 6 inch discs and 4 x 5½ inch discs (saucers work fine for this) – roll the pastry a little more if necessary.
- Spread the red pesto over the center of each 14cm disc to within 2cm of the edge. Spoon the roasted vegetables on top, sprinkle with basil, and top with a quarter of the mozzarella.
- Beat the egg yolks with 2 teaspoon of cold water. Brush some of the mixture around the edge of each base; lay the larger discs on top and press the edges together to seal, and score with the tines of a fork.
- Place the Pithiviers on a buttered non-stick baking sheet and chill for at least 20 minutes.
- The recipe up to this point can be made up to a day in advance.
- Brush the top of each Pithivier with the remaining egg yolk glaze, then score the pastry lightly with the tip of a sharp knife to decorate. Make a small slit in the center of each to let out steam.
- Bake in the center of the oven for 20 minutes until puffed up and golden!
Notes
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Nutrition
Calories: 701.86kcalCarbohydrates: 46.38gProtein: 18.41gFat: 49.99gSaturated Fat: 11.51gCholesterol: 93.14mgSodium: 597.23mgFiber: 2.88gSugar: 4.83g
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