This recipe combines colorful vegetables, melted cheese, savory ham, and crisp shortcrust pastry into a dish that's every bit as enjoyable on a busy weeknight as it is on a weekend buffet table. It starts with everyday vegetables, such as zucchini, eggplant, and two colorful bell peppers, which are sautéed until tender. They're paired with ham, cheese, and olives before being tucked inside a layer of pastry and crowned with a decorative braided crust.
What Is Bell Pepper Braided Savory Cake?
Savory cakes have been part of European home cooking for generations. Unlike sweet cakes, they're built around pastry, vegetables, cheeses, cured meats, and herbs. They're especially popular throughout Italy, where rustic pies and filled pastries are often made with seasonal produce and whatever ingredients happen to be waiting in the refrigerator.
One of the nicest things about this recipe is that it feels equally at home at a family dinner, a holiday buffet, or enjoyed the next day.
Pro Tips for the Best Bell Pepper Savory Cake
- Eggplant and zucchini naturally release water. Let the vegetables cook until most of the liquid evaporates to keep the pastry crisp.
- Allow the filling to cool slightly because adding piping-hot vegetables directly onto the pastry can soften it before baking.
- A generous filling is great, but too much can make sealing the pastry difficult and may cause leaks during baking.
- Choose a cheese that melts well, such as mozzarella, provolone, scamorza, or fontina.
Frequently Asked Questions
Can I use puff pastry instead of shortcrust pastry?
Puff pastry creates a lighter, airier finish with crisp, delicate layers. Shortcrust pastry delivers a sturdier shell with a slightly crumbly texture. Both work well, so the choice depends on whether you prefer a lighter or more rustic result.
Do I have to use both red and green bell peppers?
Not at all. Using two colors makes the filling more vibrant, but yellow or orange peppers are equally delicious. Even a single color will still produce an excellent savory cake if that's what you have available.
Can I make this vegetarian?
Simply leave out the ham and increase the amount of vegetables, or add sautéed mushrooms, spinach, roasted onions, or artichokes. The cheese and vegetables provide plenty of flavor on their own.
Why should I sauté the vegetables first?
Raw vegetables release a significant amount of moisture during baking. Cooking them beforehand removes excess liquid while concentrating their flavor, resulting in a filling that's richer and far less watery.
What can I serve alongside it?
A crisp green salad, marinated tomatoes, roasted potatoes, grilled vegetables, or a light soup all pair nicely. The savory cake is substantial enough to serve as a main course while remaining balanced with lighter side dishes.
How to Store Leftovers
You can refrigerate this dish for up to three days and reheat it in the oven or an air fryer. If freezing, wrap slices individually and freeze for 2 months. This makes it easy to thaw only the portions you need while keeping the remaining slices protected from freezer burn.
Ingredients
How to Make Bell Pepper Braided Savory Cake
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Wash the zucchini, eggplant, and both bell peppers. Trim away the ends, remove the pepper seeds, and slice everything into thin strips.
Wash the zucchini, eggplant, and both bell peppers. Trim away the ends, remove the pepper seeds, and slice everything into thin strips.
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Unroll one sheet of shortcrust pastry onto a cutting board and cut it into strips. Place one strip along the side as the starting edge.
Unroll one sheet of shortcrust pastry onto a cutting board and cut it into strips. Place one strip along the side as the starting edge.
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Then begin braiding the remaining strips together, gently adding vegetables between sections as shown in the picture above.
Then begin braiding the remaining strips together, gently adding vegetables between sections as shown in the picture above.
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Finish by securing the braid with one final strip.
Finish by securing the braid with one final strip.
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Heat olive oil in a pan over medium heat, add the remaining sliced vegetables, season with salt, and sauté until tender. Once softened, add the black olives, mix well, and remove the pan from the heat.
Heat olive oil in a pan over medium heat, add the remaining sliced vegetables, season with salt, and sauté until tender. Once softened, add the black olives, mix well, and remove the pan from the heat.
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Unroll the second sheet of shortcrust pastry onto your baking tray. Arrange the cooked ham, then the cheese, and finally the cooked vegetable mixture.
Unroll the second sheet of shortcrust pastry onto your baking tray. Arrange the cooked ham, then the cheese, and finally the cooked vegetable mixture.
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Place the braided pastry over the filling and close the edges.
Place the braided pastry over the filling and close the edges.
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Bake in a preheated oven at 190°C (374°F) for 20 minutes. Enjoy!
Bake in a preheated oven at 190°C (374°F) for 20 minutes. Enjoy!
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