How to Make Savory Pies | Bake It Up a Notch with Erin McDowell
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Stuffed zucchini tartlets are a delightful American appetizer that showcases the summer bounty of zucchini. Often made during the peak growing season, these tartlets celebrate fresh vegetables and creamy fillings. They are popular for gatherings and parties, offering a bite-sized, flavorful option that is both satisfying and visually appealing. Variations abound, with different cheeses and herbs, making them a versatile dish enjoyed across many households.
Ingredients
- ●zucchini
- ●cream cheese
- ●parmesan cheese
- ●garlic
- ●onion
- ●bell pepper
- ●breadcrumbs
- ●egg
- ●black pepper
- ●salt
- ●olive oil
- ●fresh herbs
- ●lemon juice
- ●mozzarella cheese
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Slice the zucchini in half lengthwise and scoop out the seeds to create boats.
- 3Sprinkle the zucchini halves with salt and let them sit for 10 minutes to draw out moisture.
- 4In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until fragrant, about 2-3 minutes.
- 5Add diced bell pepper and cook until softened, about 3-4 minutes.
- 6In a bowl, combine cream cheese, parmesan cheese, breadcrumbs, egg, black pepper, lemon juice, and fresh herbs.
- 7Mix the sautéed vegetables into the cheese mixture until well combined.
- 8Fill each zucchini half with the stuffing mixture, pressing down gently to pack it in.
- 9Top each filled zucchini with shredded mozzarella cheese.
- 10Place the zucchini tartlets on a baking sheet and bake for 25-30 minutes until the zucchini is tender and the cheese is bubbly and golden.
- 11Let cool for a few minutes before serving.
Ingredient Alternatives
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta cheese
Greek yogurt reduces calories while maintaining creaminess
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and adds a cheesy flavor.
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: shredded cheese blend
Shredded cheese blends are often more affordable.
bell pepper
Healthier: red pepper
Cheaper: canned bell peppers
Canned peppers are convenient and cost-effective.
Techniques
sautéingbaking
Equipment
ovenbaking sheetskilletmixing bowlspoonknife
🌶️🌶️🌶️Lowmilkeggs
Also Known As
Zucchini CupsZucchini Bites
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, chilled and cubed
- ●1/4 cup ice water
- ●2 cups cherry tomatoes, halved
- ●1 cup mozzarella cheese, shredded
- ●1/2 cup ricotta cheese
- ●1/4 cup fresh basil, chopped
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
- 3Gradually add the ice water, mixing until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- 4On a floured surface, roll out the dough into a large circle, about 1/4 inch thick.
- 5Transfer the dough to a parchment-lined baking sheet, leaving a border around the edges.
- 6In a bowl, mix the cherry tomatoes, mozzarella cheese, ricotta cheese, basil, black pepper, and garlic powder.
- 7Spoon the tomato and cheese mixture onto the center of the dough, spreading it out but leaving the border clear.
- 8Fold the edges of the dough over the filling, pleating it as you go to create a freeform pie shape.
- 9Brush the edges of the dough with the beaten egg to give it a golden color when baked.
- 10Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly.
- 11Let cool for a few minutes before slicing and serving.
Equipment
mixing bowlrolling pinbaking sheetparchment paperknifemeasuring cupsmeasuring spoons
Ingredients
- ●1 pre-made pie crust
- ●8 oz cream cheese, softened
- ●1/2 cup sour cream
- ●1/4 cup mayonnaise
- ●1 tbsp lemon juice
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●8 oz smoked salmon, chopped
- ●1/4 cup capers, drained
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh dill, chopped
- ●1 tbsp everything bagel seasoning
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Place the pre-made pie crust in a pie dish and bake according to package instructions until golden brown. Let it cool completely.
- 3In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and lemon juice. Mix until smooth and creamy.
- 4Add garlic powder, onion powder, salt, and black pepper to the cream cheese mixture. Stir until well combined.
- 5Fold in the chopped smoked salmon, capers, red onion, and fresh dill into the cream cheese mixture until evenly distributed.
- 6Spread the smoked salmon mixture evenly into the cooled pie crust.
- 7Sprinkle the top with everything bagel seasoning for added flavor.
- 8Refrigerate the pie for at least 2 hours to allow the flavors to meld together.
- 9Slice and serve chilled as an appetizer or light meal.
Equipment
pie dishmixing bowlspatulameasuring cupsmeasuring spoons
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, chilled and diced
- ●4-5 tbsp ice water
- ●1 medium zucchini, thinly sliced
- ●1 medium eggplant, thinly sliced
- ●1 medium bell pepper, thinly sliced
- ●1 medium onion, thinly sliced
- ●2 cloves garlic, minced
- ●1 tsp dried thyme
- ●1 tsp dried basil
- ●1/2 tsp black pepper
- ●1/2 cup grated Parmesan cheese (optional)
- ●1 egg, beaten (for egg wash)
Instructions
- 1In a large bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.
- 2Stir in the ice water, a tablespoon at a time, until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
- 3Preheat the oven to 375°F (190°C).
- 4In a skillet, heat a little oil over medium heat. Add the onion and garlic, sauté until translucent.
- 5Add the zucchini, eggplant, and bell pepper to the skillet. Cook until just tender, about 5-7 minutes. Stir in thyme, basil, and black pepper. Remove from heat and let cool slightly.
- 6Roll out the chilled dough on a floured surface into a large circle, about 1/8 inch thick. Transfer to a baking sheet lined with parchment paper.
- 7Spread the sautéed vegetable mixture in the center of the dough, leaving a 2-inch border around the edges. Sprinkle with Parmesan cheese if using.
- 8Fold the edges of the dough over the filling, pleating it to create a galette shape.
- 9Brush the edges of the dough with the beaten egg to give it a golden color when baked.
- 10Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the vegetables are tender.
- 11Let cool for a few minutes before slicing and serving.
Equipment
mixing bowlrolling pinskilletbaking sheetparchment paper
Pate Brisee is a classic French pastry dough known for its rich, buttery flavor and flaky texture. Traditionally used for tarts and quiches, it embodies the French culinary philosophy of using simple, high-quality ingredients to create something extraordinary. While it originated in France, variations of shortcrust pastry can be found in many cuisines worldwide, often adapted to local tastes and available ingredients.
Ingredients
- ●all-purpose flour
- ●unsalted butter
- ●salt
- ●water
- ●sugar
Instructions
- 1Combine flour, salt, and sugar in a large bowl.
- 2Cut in butter until the mixture resembles coarse crumbs.
- 3Add cold water gradually, mixing until the dough comes together.
- 4Shape the dough into a disk and wrap in plastic wrap.
- 5Chill in the refrigerator for at least 30 minutes.
- 6Preheat the oven to 375°F (190°C).
- 7Roll out the chilled dough on a floured surface to fit your tart pan.
- 8Transfer the dough to the tart pan and trim the edges.
- 9Prick the bottom of the crust with a fork to prevent bubbling.
- 10Pre-bake the crust for 15 minutes until lightly golden.
- 11Remove from the oven and let cool before filling.
Ingredient Alternatives
unsalted butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil offers a dairy-free option while margarine is often less expensive.
all-purpose flour
Healthier: whole wheat flour
Cheaper: cake flour
Whole wheat flour adds fiber and nutrients, while cake flour is often cheaper.
Techniques
mixingcuttingrollingbaking
Equipment
mixing bowlrolling pintart panplastic wrapfork
glutendairy
Also Known As
Shortcrust PastryFrench Pastry Dough
Ingredients
- ●1 lb ground lamb
- ●1/2 cup sesame seeds
- ●1 cup all-purpose flour
- ●1/2 cup cold water
- ●1/4 cup olive oil
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- 3Add ground lamb to the skillet, cooking until browned. Stir in cumin, coriander, salt, and pepper. Remove from heat and let cool.
- 4In a mixing bowl, combine flour and sesame seeds. Gradually add cold water, mixing until a dough forms.
- 5Knead the dough on a floured surface until smooth, then roll it out to fit your pie dish.
- 6Place the lamb mixture into the pie dish, spreading it evenly.
- 7Cover the filling with the rolled-out dough, sealing the edges. Cut a few slits in the top to allow steam to escape.
- 8Brush the top with beaten egg for a golden finish.
- 9Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- 10Let cool for a few minutes before slicing and serving.
Equipment
skilletmixing bowlpie dishrolling pinbaking brush
🌶️🌶️🌶️Low
Ingredients
- ●1 sheet puff pastry
- ●200g brie cheese, sliced
- ●200g asparagus, trimmed
- ●1 egg, beaten (for egg wash)
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tsp fresh thyme, chopped (optional)
Instructions
- 1Preheat the oven to 200°C (400°F).
- 2Roll out the puff pastry on a lightly floured surface and cut it into squares (about 10x10 cm).
- 3In a bowl, toss the asparagus with olive oil, salt, pepper, and thyme if using.
- 4Place a slice of brie cheese in the center of each pastry square.
- 5Top the brie with a few pieces of asparagus.
- 6Fold the corners of the pastry over the filling to create a parcel and pinch to seal.
- 7Brush the tops of the parcels with the beaten egg to give them a golden color when baked.
- 8Place the parcels on a baking sheet lined with parchment paper.
- 9Bake in the preheated oven for 15-20 minutes or until golden brown and puffed up.
- 10Remove from the oven and let cool slightly before serving.
Equipment
baking sheetparchment paperrolling pinknifemixing bowl
Ingredients
- ●1 pre-made pie crust
- ●6 slices bacon, cooked and crumbled
- ●1 cup cherry tomatoes, halved
- ●1 cup shredded lettuce
- ●4 large eggs
- ●1 cup heavy cream
- ●1 cup shredded cheddar cheese
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Place the pre-made pie crust in a 9-inch pie dish and set aside.
- 3In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and garlic powder until well combined.
- 4Spread the crumbled bacon evenly over the bottom of the pie crust.
- 5Layer the halved cherry tomatoes and shredded lettuce on top of the bacon.
- 6Pour the egg mixture over the bacon, tomatoes, and lettuce, ensuring even distribution.
- 7Sprinkle the shredded cheddar cheese on top of the quiche.
- 8Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
- 9Remove from the oven and let it cool for 10 minutes before slicing.
- 10Serve warm or at room temperature.
Equipment
9-inch pie dishmixing bowlwhiskknifecutting board
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