Colorful Grilled Vegetable Savory Pie

This Savory Pie is a vibrant, eye-catching dish that combines a flaky homemade crust with layers of smoky grilled vegetables and gooey scamorza cheese. Perfect for lunch, dinner, or entertaining guests, this rustic tart bursts with color and flavor—and it looks as impressive as it tastes. It’s a satisfying vegetarian main that’s both hearty and elegant, ideal for making a statement at the table.

Why Everyone Will Love This Recipe

• Visually stunning with colorful layers of vegetables.
• Made with a buttery homemade crust that’s crisp and flavorful.
• A great meatless main dish that still feels indulgent and filling.
• Versatile—serve it warm or at room temperature for parties or potlucks.
• Packed with Mediterranean flavors thanks to grilled veggies and melty scamorza cheese.

What Is a Savory Pie?

A savory pie is the savory cousin to a fruit tart or dessert pie. Instead of sweet fillings, it’s loaded with vegetables, cheese, meats, or herbs—much like a quiche or galette. This version is a vegetable tart that features a flaky, shortcrust-style base made from scratch, layered with grilled zucchini, eggplant, bell peppers, and onions. Finished with creamy scamorza and Parmesan, it’s both rustic and refined—a true celebration of seasonal produce and Italian-inspired flavors.

Cooking Tips

• Use cold butter: This helps the crust stay flaky—don’t skip the chill time!
• Grill vegetables ahead: You can grill them the day before and store them in the fridge.
• Season well: The grilled veggies come to life with a good pinch of salt, pepper, and olive oil.
• Scamorza substitute: Try mozzarella, provolone, or fontina if scamorza isn’t available.
• Don’t skip the base layer: The breadcrumbs and Parmesan help absorb moisture and keep the crust from getting soggy.

Frequently Asked Questions

Can I make this pie ahead of time?

Yes! You can bake it a day in advance and reheat gently in the oven before serving.

What other cheeses can I use?

Besides scamorza, mozzarella, provolone, or fontina are great alternatives for a melty, mild taste.

Can I use pre-made pie crust?

Definitely! A store-bought shortcrust or pie dough can save time if you're in a hurry.

How do I keep the crust from getting soggy?

Sprinkling breadcrumbs and Parmesan on the base before adding vegetables helps absorb moisture.

How to Store Savory Pie

Once cooled, store leftover savory pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) until warmed through and crisp.

How to Freeze Savory Pie

To freeze, allow the pie to cool completely. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Bake directly from frozen at 350°F (175°C) for 30–40 minutes or until heated through and crispy.

How to Make Grilled Vegetables Savory Pie

Step 1

Step 1

In a food processor, blend flour, cold butter, and salt until the mixture looks like coarse crumbs.

In a food processor, blend flour, cold butter, and salt until the mixture looks like coarse crumbs.

Transfer to a bowl, add the eggs, and mix until a rough dough forms.

Step 2

Step 2

Transfer to a bowl, add the eggs, and mix until a rough dough forms.

Knead briefly on a floured surface until smooth. Wrap in plastic and chill for 30 minutes.

Step 3

Step 3

Knead briefly on a floured surface until smooth. Wrap in plastic and chill for 30 minutes.

While the dough chills, grill the eggplant, zucchini, bell peppers, and onion slices until slightly charred on both sides.

Step 4

Step 4

While the dough chills, grill the eggplant, zucchini, bell peppers, and onion slices until slightly charred on both sides.

Drizzle grilled veggies with olive oil, salt, and pepper.

Step 5

Step 5

Drizzle grilled veggies with olive oil, salt, and pepper.

Roll out the chilled dough on a floured surface. Line a 24cm tart pan with the dough, trimming excess.

Step 6

Step 6

Roll out the chilled dough on a floured surface. Line a 24cm tart pan with the dough, trimming excess.

Prick the crust with a fork. Sprinkle breadcrumbs and Parmesan evenly across the bottom.

Step 7

Step 7

Prick the crust with a fork. Sprinkle breadcrumbs and Parmesan evenly across the bottom.

Layer the grilled vegetables on top, then scatter scamorza cubes over the veggies.

Step 8

Step 8

Layer the grilled vegetables on top, then scatter scamorza cubes over the veggies.

Roll out remaining dough and cut into strips. Arrange in a diamond lattice pattern on top.

Step 9

Step 9

Roll out remaining dough and cut into strips. Arrange in a diamond lattice pattern on top.

Bake in a preheated 360°F (180°C) oven for 30 minutes, or until golden and set.

Let rest for a few minutes before slicing. Serve warm or at room temperature.