Vegetable pie

Vegetable pie

Course: Appetizer, First dish
Cuisine: Mediterranean, Spanish
Keyword: puff pastry, vegetables
Calories: 450.42kcal

Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
A delicious vegetable cake with puff pastry filled with tomatoes, leeks and baby garlic. It is a very simple recipe because the puff pastry is bought.
Servings 4 servings


  • 230 g puff pastry 1 sheet
  • 200 g leek
  • 2 tomato
  • 50 g garlic
  • 2 clove tender garlic
  • 1 egg
  • 50 g grated cheese
  • oregano to taste
YouTube video

Step by step instructions

  • Paint with butter and flour a deep round mould. Place the puff pastry sheet in the mould with its borders hanging over the mould edge. Prick the bottom with a fork and paint with beaten egg.
  • In a frying pan, sauté the garlic and leeks, both chopped. Set aside, oil drained.
  • Cut the tomatoes into slices and finely chop the two garlic cloves.
  • Place a layer of tomato slices onto de pastry. Sprinkle with half the minced garlic and dried oregano. Over this layer put the young garlics and leeks we had set aside, and cover with another layer of tomato slices, minced garlic and oregano.
  • Finally, cover with the grated cheese. Fold the borders to partially cover the vegetables and paint with beaten egg.
  • Bake for approximately 25 minutes at 200ºC. Serve warm or lukewarm.


Calories: 450.42kcal | Carbohydrates: 41.49g | Protein: 12.55g | Fat: 26.78g | Saturated Fat: 8.04g | Trans Fat: 0.01g | Cholesterol: 46.34mg | Sodium: 363.15mg | Potassium: 269.95mg | Fiber: 2.9g | Sugar: 3.87g | Vitamin A: 1381.07IU | Vitamin C: 17.73mg | Calcium: 223.89mg | Iron: 3.41mg

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