Rustic pie with broccoli rabe and ricotta, a very simple savory pie made with puff pastry, ideal as a second course or as an idea for a dinner with friends or a picnic.As always, these recipes come in many variations. You can enrich the pie with cubes of various deli meats or pieces of sausage. Replace part of the ricotta with the classic duet, gorgonzola and mascarpone. Or leave it as is, in all its simplicity and goodness. For this idea, you can use both frozen and fresh broccoli rabe. In both cases, they must be blanched and cooled as needed. For fresh broccoli rabe, it’s important to clean them well by removing the tougher parts of the stalk and cutting them into small pieces, after washing them thoroughly to remove any impurities. You can then proceed with cooking in plenty of salted water for at least 20 minutes. Below you will find other easy, quick, and economical rustic pies.

Difficulty: Very easy
Cost: Very cheap
Rest time: 20 Minutes
Preparation time: 10 Minutes
Portions: 22 cm diameter mold
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 sheet puff pastry (round)
250 g cow ricotta
300 g broccoli rabe (weight of cooked and drained product)
10 g salt (for cooking the broccoli rabe)
1 pinch fine salt (optional for filling)
70 g grated parmesan
2 eggs (medium)
1 egg yolk (for brushing)
as needed chives

Tools

1 Baking pan
1 Bowl
1 Fork
1 Knife
1 Cutting board

Steps

To make the Rustic Pie with Broccoli Rabe and Ricotta, first clean, wash, and cook the broccoli rabe in plenty of salted water, drain very well and let cool. Squeeze them, if necessary, to avoid releasing too much water during cooking. In a bowl, combine it with the ricotta, eggs, a pinch of fine salt, and grated cheese.
Mix well. Line a pan with parchment paper and place the puff pastry base inside. Prick it with a fork. Fill the puff pastry and level it. Fold the edges, brush them with the egg yolk, and garnish with chives. Bake in the middle of a preheated ventilated oven at 356°F and cook for 40 minutes.
Let it cool slightly before removing from the pan. You can prepare it before cooking and let it rest in the refrigerator for up to 24 hours before cooking it, leaving it to rest wrapped in a cloth, or you can cook it and let it cool, storing it in a cool and dry place. It will then keep in the fridge for up to two days.