The savory escarole and ham pie with its brisée pastry shell and the soft filling based on escarole, ham, and asiago is a delicious main dish. A perfect recipe to serve as an appetizer or a second course. It’s also suitable for picnics and outdoor trips. And since the savory escarole and ham pie is delicious both hot and cold, it is the ideal dish in any season. Moreover, with a bit of creativity and a peek into the fridge, you can create a different filling more suited to your tastes. You can choose to prepare the classic brisée pastry or with olive oil, or you can buy it ready-made as I chose to do this time to speed up the preparation.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 roll brisée pastry (ready-made)
- 200 g escarole
- 100 g diced cooked ham
- 150 g asiago cheese
- 1 leek (small)
- 3 eggs (medium)
- cup milk
- to taste salt
- 2 tablespoons extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting Board
- 1 Low Saucepan
- 1 Large Hole Grater
- 1 Bowl
- 1 10-inch Tart Pan
Steps
Wash the escarole under running water then roughly chop it. Thinly slice the leek. Pour two tablespoons of extra virgin olive oil into a low saucepan, add the leek and let it cook for a few minutes, then add the escarole, cover and cook for about ten minutes. In a bowl, beat the eggs with a whisk and mix well with the milk. Grate the fresh asiago with a large-hole grater and transfer it to the bowl with the eggs. Also, add half of the diced ham and mix to combine the ingredients. When the escarole is ready and cooled, add it to the mixture. Unroll the brisée pastry and transfer it to the 10-inch tart pan (I used a removable-base tart pan), distribute the filling inside, then add the diced ham on the surface, fold the edges of the pastry creating a cord all around and bake in a preheated oven at 350 °F for about an hour. When the pie is ready, let it cool slightly and then serve it.
Notes
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If you don’t like leek, substitute it with onion (preferably red). If you don’t like asiago, you can use provolone or caciotta.
For the filling idea with my appropriate modifications, I referred to the recipe from Giallo Zafferano.
