A few weeks ago on social media, I showed you the deliciousness of this savory puff pastry with a simple video while I was taking it out of the oven, having given up photographing it due to the winter light not being suitable for food photography! However, I had promised myself that I would procrastinate the idea of remaking it until another occasion and another time of day to share the recipe with you! Personally, for the work I do, I always prefer to rely on natural light, but in the winter season it is very complicated because you might start the recipe while there is still sunlight, but already by early afternoon it is almost dark, and goodbye photos! Unfortunately, it wasn’t meant to be even on my second attempt! I wanted to take brighter shots, but once again I lingered, and in the end, I had to use artificial lights! I hope that despite this, you can perceive the goodness of this rustic pie, which is actually the real star! A puff pastry shell that holds a delicious filling of artichoke hearts, sautéed champignon mushrooms, and stracchino cream! A rustic dish suitable for any occasion, so it can be served as a vegetarian appetizer, at a buffet, maybe accompanied by an aperitif, or as a single dish, divided into slices it can be a valid alternative for dinner. This puff pastry can naturally be enjoyed either hot or cold, as you prefer, it will still be delicious even to carry for picnics or lunch breaks at work. The fragrance of freshly baked puff pastry and the softness of the artichoke and mushroom filling will make this pie incredibly tasty and appealing to all your diners! Believe me, you’ll be licking your lips!
If savory pies are your passion, you can also check out these delicious recipes:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Boiling, Stove, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients:
- 1 sheet puff pastry (rectangular)
- 5 artichokes
- 12 oz champignon mushrooms
- 9 oz stracchino (or other fresh cheese like quark, robiola, etc.)
- 1.75 oz grated Parmesan
- 1 egg
- as needed milk (for brushing)
- as needed poppy seeds
- 2 cloves garlic
- 2 sprigs parsley
- 1 tsp nutmeg
- 4 tbsps extra virgin olive oil
- as needed salt
- as needed pepper
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you any extra!
- 1 Cutting Board
- 1 Knife
- 1 Dish Towel
- 1 Pan
- 1 Ladle
- 1 Mezzaluna
- 2 Bowls
- 1 Pot
- 1 Slotted Spoon
- 1 Whisk
- 1 Baking Dish
- 1 Spoon
- 1 Brush
Steps:
Start by cleaning the champignon mushrooms with a clean, damp dish towel to remove any soil residues*, then cut off the ends of the stems and slice them vertically from the cap to the stem, not too thinly as they tend to shrink during cooking.
In a large pan, brown a garlic clove with two turns of oil, then add the sliced mushrooms, being careful to mix them gently with a wooden spoon.
After about 8 minutes, salt, pepper and turn off the heat.
Once cooked, remove the garlic, add the chopped fresh parsley with a mezzaluna and set aside.
Meanwhile, prepare the artichokes: in a large bowl, prepare some acidulated water with lemon juice, it will prevent them from oxidizing when exposed to air. Then, using a knife, separate the flowers from the stems, removing the outer layer of the latter, which is particularly tough.
Cut the stems into pieces and submerge them in the acidulated water.
Remove the outer leaves until you reach the more tender ones, then cut off about 1 inch (3 cm) from the tips to remove them. Cut the hearts in half and remove the internal “choke” (or hair).
Cut the hearts into wedges and submerge them in the acidulated water as well.
Rinse the artichokes under running water and parboil them for about 8-10 minutes in a pot with plenty of salted water.
After this time, sauté them for 3-5 minutes in the same pan where you sautéed the mushrooms with another garlic clove and a nice turn of oil.
Once cooked, adjust salt and pepper and flavor with chopped parsley to taste. Let cool.
Meanwhile, in a large bowl, mix with a hand whisk the stracchino with the egg, the nutmeg, and the grated Parmesan.
You should obtain a fairly homogeneous cream.
Unroll and spread the puff pastry, then place it in a baking dish with its provided parchment paper. Spread the stracchino cream at the base, reserving a few tablespoons for the surface.
Then distribute the vegetables evenly.
Finish with more stracchino cream and grated Parmesan. Fold the edges of the puff pastry, brush them with a little milk, and sprinkle with a handful of poppy seeds. Place in a hot oven at 392°F (200°C) for about 30 minutes or until fully golden.
Once ready, remove from the oven and let cool slightly before cutting.
And voilà…your savory puff pastry with artichokes, mushrooms, and stracchino cream is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 You can store the savory puff pastry with artichokes, mushrooms, and stracchino cream in the fridge for 2-3 days in airtight containers.
Tips, notes, variations, and suggestions
🟣* It is important not to wash the mushrooms as they tend to absorb water and become mushy during cooking. The same advice applies no matter how you want to cook the mushrooms.
🟣 You can replace champignon mushrooms with any other type of mushrooms like pioppini, porcini, or a mix of fresh, frozen, or dried mushrooms. In the latter case, follow the soaking and boiling procedures according to the times you’ll find in this recipe. The same goes for stracchino, which you can replace with any other fresh soft cheese like ricotta, quark, squacquerone, robiola, etc.; for an even more intense and bold flavor, try adding slices of smoked scamorza halfway through baking on top! Delicious!
