Rustic pie with broccoli rabe and bacon, an easy and quick puff pastry main course.
I find puff pastry recipes to be perfect for saving dinner.
With just a few ingredients and perhaps some seasonal vegetables, you can create practical and delicious recipes to share with friends, perfect for a buffet or an informal dinner.
This time I chose broccoli rabe, which are the barely developed flower buds of turnip greens.
Below, you’ll find more ideas for making easy and tasty rustic pies with puff pastry.
You can also replace the puff pastry with homemade shortcrust pastry, just click on the bold words to find my version.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 6-8 servings, 8-inch pan
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1 sheet puff pastry
- 7 oz broccoli rabe
- 1 cup cow's milk ricotta
- 1 oz cheese (grated)
- 1 egg
- 2 1/2 tsp coarse salt
- 1 pinch fine salt
- 1 pinch black pepper
- 3 oz sweet bacon
Tools
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Colander
- 1 Pot
- 1 Mold
- 1 Fork
Steps
To make the rustic pie with broccoli rabe and bacon, first clean the broccoli rabe.
Remove the toughest part of the stem and cut the broccoli rabe into small pieces.
Wash and parboil for 10 minutes from boiling point, in plenty of salted water.
Drain and cool in very cold water.
In the meantime, in a bowl, work the ricotta with the grated cheese, salt, pepper, and part of the egg.
Keep some aside for brushing the surface of the pie once finished.
Drain the broccoli rabe well and pat it dry with a towel.
Add them to the bowl with the ricotta and add the bacon.
Mix well.
Unroll the puff pastry, prick it with a fork or the appropriate tool, pour in the mixture, level it, and fold the edges and brush everything with the remaining egg.
Bake in a preheated convection oven at 350°F for 35 minutes.
Let cool for 20 minutes before cutting and serving.
