Today a rustic savory pie with chard, pecorino, and ricotta as a second course or in smaller quantities as an easy and tasty appetizer!
Savory pies are a delicious way that we can make in a thousand ways to bring seasonal and homemade dishes to the table, and they are also a quick way to serve seasonal and fridge-clearing preparations.
Read how to make the rustic chard, pecorino, and ricotta pie with the easy recipe you find below, as always, right after the photo!
Rustic and homemade savory pies with thousands of different ingredients are written and tried ↓
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 35 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/2 cups ricotta
- 7 oz chard (already boiled)
- 1/2 cup pecorino (grated)
- 1 shallot
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- 1 egg (for brushing before baking)
FOR THE BRISÉE PASTRY RECIPE follow this Brisée Pastry if you like.
Tools
#ADV
- Bowls
- Spoons
Steps
1) First, I make the brisée pastry as indicated in the recipe above or… UNROLL A READY-MADE BRISÉE PASTRY PACKAGE!
2) For the filling of the savory pie with vegetables and cheese, I put the ricotta in a bowl and add the chard, already boiled and finely chopped with a knife.
3) In a pan, I put the extra virgin olive oil, and as it sizzles, I add the finely chopped shallot and let it brown over low heat.
4) Once cool, I add it to the ricotta and also add the grated cheese seasoning with salt and pepper.
5) Line the baking pan with parchment paper and place the rolled-out brisée pastry, covering also the walls of the pan, which is about 10 inches in diameter.
6) Prick the bottom with a fork and pour the pecorino and chard filling, leveling well on the surface.
7) Fold the edges over the filling and brush generously with the beaten egg.
8) Now, just bake in a preheated oven, cooking the savory pie with a brisée pastry shell and a creamy vegetable and cheese filling for about 40/55 minutes or depending on the characteristics of your oven.
9) When the pie is golden and cooked, turn off the oven and after a few minutes of resting, bring it to the table!
Enjoy your meal!
Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
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Annalisa says…
1) Instead of chard, we can clearly use spinach, mixed field herbs, or something else while keeping the indicated amount, which is 7 oz.
2) Is this savory pie too delicate for you? You can add some sun-dried tomatoes in oil, a more flavorful cheese like fontina and/or taleggio, to your liking!
SOURCE COOKING WELL April 2023 no. 4
