Potato, Zucchini and Bacon Pie

Potato, Zucchini and Bacon Pie

1 round sheet of puff pastry
1 2/3 cup – 250g spring onion
4 cups – 600g potato
1 fresh chilli pepper
1/2 cup – 80g shallot
2 2/3 cups – 400g zucchini
2/3 cup – 150g smoked bacon
1 1/2 cup – 150g asiago cheese
1/2 cup – 50g parmesan cheese
4 medium eggs
6 tbsp – 90g evoo
black pepper

Cut the potatoes, zucchini, onion and shallot into slices. Line a baking sheet with a round sheet of puff pastry, and pierce with a fork.

In a large frying pan, sauté the potatoes with the onions in olive oil, add the sliced chilli pepper, salt and pepper and cook over moderate heat until the potatoes are soft. In the same pan repeat the operation with the shallot and zucchini. Finally, in the same pan, fry the bacon cut into large cubes over a high heat until it is golden brown. Combine both vegetables and bacon in a bowl and let cool.

Now add the eggs, the diced Asiago cheese, the grated Parmesan cheese. Season with salt and pepper and pour all the mixture into the pan covered with puff pastry, pressing and flattening the surface with a spatula.
Turn the edges of the puff pastry inwards, making sure to pierce them with a fork and brush with egg, and bake for about 55-60 minutes at 356°F – 180°C.

Remove from the oven and consume after the cake is already cooled and easy to cut.

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