Savory pie with pesto and mortadella, a simple and quick recipe to prepare. Perfect for any occasion.
The savory pie with pesto and mortadella is a tasty rustic pie, very easy and quick to prepare.
It’s perfect for any occasion: as an appetizer, aperitif or main course. You just need to have a sheet of puff pastry and you’re done. As I have always said in my articles, savory pies are a lifesaver. You can customize them based on the ingredients you have at home, so they are a great fridge-clearing option. Furthermore, they quickly solve a lunch or dinner when you’re short on time. And not to mention, you can prepare them in advance and heat them before serving.
But let’s see how to prepare the savory pie with pesto and mortadella.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry
- 3.5 oz mortadella
- 1 cup ricotta
- 1/4 cup pesto
- 2 eggs
- 2 tbsp milk
- to taste salt
- 2 tbsp grated Parmesan
Tools
- 1 Fork
- 1 Bowl
- 1 Spoon
- 1 Tart Pan
How to prepare the savory pie with pesto and mortadella
In a bowl, add the ricotta, pesto, eggs, milk, Parmesan, and salt to taste. Mix with a spoon until you get a smooth and homogeneous cream.
Unroll a sheet of puff pastry in a 10-inch tart pan. Leave the parchment paper provided with the puff pastry underneath. If you want to take a look at my tart pan, you can find it here.
Prick the bottom of the puff pastry with a fork.
Place the slices of mortadella, then add the cream mixture. Level it out. Fold the edges of the pastry inward.
Bake in a preheated static oven at 350°F and let it cook for about 35/40 minutes. Make sure to check the cooking times based on your oven. The pastry should turn golden brown and crispy.
Remove from the oven, let it cool slightly, and help yourself.
