Rustic pie with ricotta and leeks, an easy and tasty recipe for a delicious savory pie.
You can also add your preferred proteins or diced cold cuts or other vegetables such as sautéed cabbage or sautéed radicchio to the ingredients used for this recipe.
Puff pastry pies are often a practical dinner saver and are also ideal as appetizers or for picnics and outdoor trips.
They can be made in many versions and also in single portions.
You just need to get muffin or small cake molds and then portion the recipe based on the desired servings.
Below are more ideas to make delicious and practical savory pies.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 25 Minutes
- Portions: 8-inch pan
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 roll puff pastry (round)
- 5 oz leeks (sliced, cleaned)
- 3 tbsps extra virgin olive oil
- 12 oz cow's milk ricotta
- 2 pinches fine salt
- to taste black pepper
- 3 tbsps grated Parmesan cheese
- 1 egg (medium)
Tools
- 1 Knife
- 1 Cutting board
- 1 Skillet
- 1 Mold
- 1 Brush
Steps
To make the Rustic Pie with Ricotta and Leeks, first clean the leek by removing the roots and the outer part by gently slicing it.
Cut it into slices and sauté it for 12 minutes in a skillet with the oil.
Only at the end of cooking, add the fine salt.
Set aside.
In a bowl, mix the ricotta with the egg, grated cheese, and pepper, and add the cooked leeks, stirring until you have a homogeneous mixture.
Place the puff pastry with its parchment paper in the 8-inch mold and prick it.
Distribute the mixture and level it.
Fold the edges down, brush them with oil, and sprinkle with grated cheese.
Bake in a preheated fan oven at 392°F for 32 minutes.
Let it cool slightly before cutting and enjoy.
