This homemade rustic pie is a true single-dish meal. Delicious, filling, tasty, extremely satisfying; these are the adjectives I would use to describe it. It’s also perfect served as an appetizer, obviously cutting each wedge in half. But I was forgetting to highlight the simplicity of its preparation. In short, a recipe in perfect Zenzero e Limone style. Try it and you won’t regret it.
Other savory pies I recommend you cook as soon as possible:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Homemade Rustic Pie
- 2 rolls puff pastry (round)
- 1 lb zucchini (weight without scraps)
- 1.75 oz leek (weight without scraps)
- 4.5 oz potatoes (weight without scraps)
- 8.75 oz ricotta
- 1.4 oz Grana Padano cheese (or Parmesan)
- 4.25 oz scamorza cheese
- 4.25 oz speck (thin slices)
- extra virgin olive oil
- salt
- black pepper
- 1 egg yolk
- 2 tablespoons milk
Tools
- 1 Mandolin
- 1 Pan
- 1 Bowl
- 1 Peeler
- 1 Knife
- 1 Small bowl
- 1 Brush
- 1 Baking pan 28 cm diameter
Preparation of the Homemade Rustic Pie
Trim the zucchini, wash them, and slice them into thin rounds with a mandolin.
Wash the leek very well, remove the roots and the darker green part, and slice it thinly.
Peel the potato, wash it, and cut it into cubes.
In a pan, heat a drizzle of oil with a few tablespoons of water and sauté the leek. Let it sizzle for a moment, then add the potato cubes and, after a couple of minutes, the zucchini.
Salt and pepper to taste and continue cooking for about 10 minutes, stirring often. Add a few more tablespoons of water, if necessary.
When cooked, transfer everything to a large bowl and let it cool slightly.
At this point, add the ricotta and give it an initial stir. Then add the grated cheese and the diced scamorza cheese, and mix all the ingredients well. Adjust salt and pepper, if necessary.
Line a baking pan with a 28 cm diameter with the first puff pastry disc, keeping it on the parchment paper provided in the package and prick the bottom with a fork.
Then, cover the entire bottom with the speck slices, removing any fatty parts (the slices you have left will be used later).
Now pour the prepared filling into the baking pan and level it well, then cover it with the remaining speck slices.
Finally, close the homemade rustic pie with the second puff pastry disc. Fold all the excess edge towards the inside of the baking pan and seal it with the bottom pastry.
With a sharp knife, score the surface as shown in the photos: you should get eight wedges. Make a small cut inside each wedge.
In a small bowl, mix the egg yolk with a couple of tablespoons of milk and brush this mixture over the entire surface of the savory pie.
Bake the homemade rustic pie in a preheated static oven at 356°F for 40 minutes or until it is golden brown. Take it out of the oven and let it cool slightly before transferring it to a serving plate or cutting board. It is excellent both warm and at room temperature. Enjoy! Paola
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