Grilled summer vegetables and bacon pie

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Grilled summer vegetables and bacon pie

Grilled summer vegetables and bacon pie

Grilled summer vegetables and bacon pie
Grilled summer vegetables and bacon pie
Number of people

1 puff pastry dough

1 onion

1 eggplant

2 courgettes

1 red pepper

1 green pepper

250 g smoked bacon

40 cl of fresh cream

2 eggs

1 tablespoon of soy sauce or Maggi Flavouring


Pepper from the mill



Ground nutmeg

Olive oil

Preparation: 30 min
Cooking time: 35 min
Step 1
Cut the pepper and onion into strips, eggplant and zucchini into rings.
Step 2
Vegetables can be grilled in a frying pan or on a griddle with a little olive oil.
Step 3
First grill the pepper separately for 5 minutes over high heat and then add the onion, zucchini and eggplant.
Step 4
Grill it all and drizzle with a little soy sauce to caramelize the vegetables.
Step 5
When they have a nice colour, lower the heat, add the crushed garlic, chopped basil and parsley, finely chopped chilli pepper, salt a little and simmer the vegetables until they are cooked (10 to 15 min).
Step 6
In the meantime, preheat your thermostat 7 oven (210°C) and fry the bacon.
Step 7
Mix the fresh cream and eggs.
Step 8
Roll out the dough in a pie pan. Line the bottom with the grilled vegetables. Add the bacon on top. Finally, pour in the cream and egg mixture. Sprinkle with nutmeg and give a turn of the pepper mill.
Step 9
Bake for 30 to 35 minutes.
Author's note
Ideal for using leftover ratatouille (without too much juice) or grilled vegetables à la plancha. Preferably use fresh herbs. As a starter or main course with a green salad.

I add my grain of salt

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