The pumpkin and speck rustic pie is a tasty savory tart with puff pastry, easy to prepare and very delicious.
A crunchy pastry shell with a heart of pumpkin, speck, and provolone, in an irresistible combination of flavors, perfect as an appetizer, main course, for a buffet, a party, or a casual dinner with the tastes of autumn.
Read how to make the pumpkin and speck rustic pie with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8 – 10 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 1 sheet puff pastry (rectangular)
- 10.5 oz pumpkin (cleaned)
- 3.5 oz speck (sliced)
- 3.5 oz spicy provolone
- 1 egg yolk
- Half leek
- sage
- poppy seeds
- extra virgin olive oil
- salt
Preparation of the Pumpkin and Speck Rustic Pie
Cut the pumpkin into cubes.
Thinly slice the leek.
Sauté it in a pan with some extra virgin olive oil.
Add the pumpkin cubes and a bit of sage, season with salt, and let it cook for about twenty minutes, adding a little water if necessary, until the pumpkin is soft.
Turn off the heat and let it cool.Cut the provolone into small pieces.
Unroll the puff pastry, leaving it on the parchment paper it comes with.
Fold it into three equal parts lengthwise, then unfold the rectangle.
Place it, keeping the bottom parchment paper, on a baking sheet.With a smooth-bladed knife, make diagonal cuts on the two lateral parts of the pastry, starting from the points where it is folded outward, leaving the central part intact.
Fill the intact central part: distribute the pumpkin, cover with provolone and slices of speck, then fold the lateral strips of pastry over the filling, crossing them.Beat the egg yolk in a small bowl with a tablespoon of water and brush it on the pastry.
Sprinkle with poppy seeds and then bake in a preheated oven, at 356°F in static mode, for about twenty minutes, until golden.
Remove from the oven, let cool, and serve your pumpkin and speck rustic pie.
Notes
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