Tian-style vegetable pie

Ingredients:

• 1 sheet puff pastry, thawed
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 3 sprigs of fresh thyme
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Unroll puff pastry and place onto a baking sheet lined with parchment paper.
3. Use a fork to prick the puff pastry all over, leaving a 1-inch border.
4. In a skillet over medium-high heat, add olive oil, garlic, onion and a pinch of salt. Sauté for 5 minutes until onions are translucent.
5. Add sliced zucchini, yellow squash and bell pepper to the skillet, along with thyme leaves and another pinch of salt and pepper. Cook for an additional 5 minutes until vegetables are tender.
6. Spread the cooked vegetables onto the puff pastry, leaving a 1-inch border around the edge.
7. Sprinkle shredded mozzarella cheese on top of the vegetables.
8. Brush the beaten egg onto the border of the puff pastry.
9. Bake for 20-25 minutes or until the pastry is golden brown and the cheese is melted.
10. Serve hot or at room temperature.

Verdict:

Tian-style vegetable pie is a delicious and healthy way to use up extra vegetables in your fridge. The combination of zucchini, yellow squash, bell pepper, and onion create a savory and fragrant filling that pairs perfectly with flaky puff pastry and melted mozzarella cheese. This recipe is easy to make and is perfect for a quick lunch or dinner.

Serving suggestions:

For a complete meal, serve the pie with a fresh green salad or a side of roasted potatoes. Alternatively, you can make mini vegetable pies by cutting the puff pastry into smaller circles and filling them with the vegetable mixture. These mini pies make a great appetizer or snack for parties or gatherings.