The Savory puff pastry pie with artichokes and pesto is an easy rustic dish to prepare with few ingredients, ideal to enjoy in spring. A very simple recipe where the sautéed artichokes are placed on a puff pastry seasoned with a generous amount of basil pesto. After baking, we finish with fresh stracciatella and chopped parsley, resulting in a very tasty pie, in which the artichokes and pesto harmoniously blend with the crispness of the puff pastry creating a complete and delicious savory pie without being too heavy!
The preparation is very simple: we clean the artichokes, slice them thinly, and cook them in a pan. We spread a roll of puff pastry with the pesto, add the artichokes, and fold the edges of the pastry inward. Bake in the oven at 356°F for 30 minutes and once ready, finish with stracciatella and freshly chopped parsley.
Like the savory zucchini pie or the savory tart of peppers and eggplants, this puff pastry with artichokes is perfect as a second course for lunch and dinner, but is especially ideal for taking out, for example, for a trip, a picnic in spring, and also for a packed lunch. With a few seasonal ingredients and in a short time, this savory pie so tasty is ready to enjoy, excellent both hot and cold. All that’s left is to try it!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Autumn, Easter
Ingredients for preparing the Savory puff pastry pie with artichokes and pesto
- 1 roll puff pastry
- 4 artichokes
- 1 onion
- Genovese Pesto
- stracciatella
- parsley
- extra virgin olive oil
- salt
Tools for preparing the Savory puff pastry pie with artichokes and pesto
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Baking Tray
- 1 Oven
Steps to prepare the Savory puff pastry pie with artichokes and pesto
Prepare the Savory puff pastry pie with artichokes and pesto by first cleaning the artichokes: remove the tougher outer leaves, cut off the stem and tips, halve them and remove any internal fuzz. Slice them thinly and as they’re ready, place them in a bowl with water and lemon juice.
Thinly slice the onion and add it to a pan with the oil. Add the artichokes and cook for about ten minutes over medium heat until the artichokes are tender, adding hot water if needed. Season with salt and let cool.
Unroll a rectangular or round puff pastry on a baking tray lined with parchment paper. Spread the entire surface except the edges with basil pesto in an even layer.
Arrange the artichokes on the pastry and fold the edges inward. Bake in a pre-heated oven at 356°F for about 30 minutes or until golden brown.
Garnish the Savory puff pastry pie with artichokes and pesto with stracciatella and freshly chopped parsley.
Serve the Savory puff pastry pie with artichokes and pesto.
Simo and Cicci recommend
You can store the Savory puff pastry pie with artichokes and pesto in the fridge for up to 3 days.
You can use shortcrust pastry instead of puff pastry or a homemade oil pastry like the one found in this recipe.
You can make the pesto at home following the doses and procedure found in this recipe, or prepare an alternative pesto to basil like for example spinach pesto, arugula, zucchini, etc.
For a vegan version, replace the puff pastry with crazy or oil pastry, use cheese-free pesto, and omit the stracciatella.
