For 4 people
For 4 people
Cut the garlic, onion and basil branch into small pieces
Remove the seeds from the pepper and slice it into thin strips;
Cut the zucchini already peeled in small rings
Cut the mushrooms and tomatoes into small strips
Butter a pie pan
Dark the mold with the shortcrust pastry, then prick it with a fork
In a pan, heat olive oil with 10 grams of butter
Brown the onion and peppers, let stand
Reheat again by adding olive oil and 10 grams of butter, then brown the zucchini, mushrooms and tomatoes
Season
Preheat your oven to 180°C
In a bowl, whisk the eggs, mascarpone, liquid cream, garlic, basil, herbs and chives
On the bottom of the pie, first pour the cooked pepper, then the zucchini with the mushrooms and the tomato and finally, pour the device
Sprinkle with grated cheese
Bake your summer vegetable pie for 35 minutes
Enjoy it with your family.
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