RUSTIC PIE with BACON and RICOTTA, a perfect starter or appetizer for parties, a main dish for dinner with ready-made shortcrust pastry, a delicious idea for Christmas.
So, I confess: the rustic pie with bacon and ricotta is one of those ‘lifesaver’ recipes that I prepare when I have friends over for dinner and want to impress without spending the day in the kitchen. That classic recipe that smells like home, an oven turned on, and ‘do you want another piece?’. 😄
The other day I was organizing the fridge (a big word) and found a roll of shortcrust pastry, a pack of leftover diced bacon, and a fresh ricotta that was just begging to be used. So I thought: ‘why not make a beautiful rich savory pie, one of those that disappear as soon as you cut them?’.
And boom, this rustic pie with bacon and ricotta was born, crunchy on the outside and creamy on the inside, perfect for a Christmas starter, a cocktail with friends, or even as a main dish for dinner.
You can prepare it in advance, warm it up at the last minute and serve it with a glass of white wine: simple, rustic, but with an amazing taste.
The beauty of this recipe is that it’s really accessible to everyone: no complicated doughs, no mixers, just a few genuine ingredients and the oven does the magic.
The shortcrust pastry (even pre-made, it works great!) transforms into a golden and crumbly shell that encloses a soft cream of ricotta, eggs, bacon, and parmesan, a perfect balance of sweetness and savoriness.
This pie is perfect for Christmas, New Year’s Eve, or any occasion where you want an easy but impressive dish. It’s also great cold, to be served sliced on a board for a rustic aperitif or a party buffet.
Follow me in the kitchen today, there’s the rustic pie with bacon and ricotta.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 1 roll shortcrust pastry
- 9 oz ricotta
- 3.5 oz bacon
- 1 oz grated parmesan
- salt
- 2.8 oz provola
- 1 egg
Steps
In a bowl, mix the ricotta with salt, pepper, the egg, and diced bacon.
Place the shortcrust pastry on the work surface and fill only half with the filling, add the provola in pieces and fold over with the other half of the pastry.
Pierce with a fork, draw a grid with a knife, seal the edges, and bake at 350°F for about 25 minutes until golden, or in an air fryer at 347°F for 20 minutes.
Bon appétit
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RUSTIC PIE with BACON and RICOTTA
Smart tips from a blogger with the oven always on 🔥
Use sweet bacon for a milder flavor, or smoked for a bold touch.
The ricotta must be well-drained so the pie stays firm and not soggy.
You can also use puff pastry if you want a lighter and crunchier version.
If you have a slice left (unlikely 😂), it’s even better the next day slightly reheated in the oven.
Add a pinch of nutmeg or black pepper: irresistible aroma.
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FAQ RUSTIC PIE with BACON and RICOTTA
Can I prepare it in advance?
Of course! You can bake it in the morning and serve it in the evening: just heat it for 5-10 minutes in the oven and it will be perfect again.
Can I freeze the rustic pie with bacon and ricotta?
Yes, but it’s better to do so already cooked. Thaw slowly and warm it in the oven to restore the crispness to the shortcrust.
Can I use another cheese instead of ricotta?
Sure! Try robiola, goat’s ricotta, or mascarpone for a richer taste.
What if I want a vegetarian version?
Remove the bacon and add grilled zucchini, spinach, or artichokes: it will still be delicious.
Is it better served hot or cold?
Warm is its finest, but even at room temperature, it remains delicious, perfect for a buffet or a picnic.
