“As easy as pie” says the quote, and that’s the case! This vegetables pie is fresh and fast, perfect for a summer meal. Accompany it with a glass of Pinot Nero.
- 1 Rounded puff pastry
- 2 Zucchini
- 1 Carrot
- 1 Mozzarella
- 4 Spoons Philadelphia
- 8 slices Prosciutto Crudo Vitale
- Salt and pepper
Use the potato peeler to cut the vegetables in thin stripes. Now roll out the pastry, lay it in a backing tray and spread a layer of Philadelphia on it. Then start putting together all the ingredients creating a round motif: a ring of zucchini, a ring of Prosciutto Crudo, a ring of mozzarella slices, a ring of carrot and so on until all the ingredients are finished. Sprinkle with salt, pepper and parmesan and bake in the oven for 30 minutes at 180°.