Cauliflower Savory Pie
Category: Savory Pies
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Grana Padano DOP | 50g |
| All-purpose flour (00) | 130g |
| Pecorino cheese | 50g |
| Unsalted butter | 100g |
| Whole milk | 30g |
| Fine salt | To taste |
| Black pepper | To taste |
| Ricotta cheese | 465g |
| Cauliflower | 700g |
| Grana Padano DOP (for filling) | 70g |
| Eggs | 175g |
| Fine salt (for filling) | To taste |
| Black pepper (for filling) | To taste |
| Egg yolk | 1 |
Instructions
-
Prepare the Savory Shortcrust Pastry:
- In a stand mixer bowl, combine the all-purpose flour, Pecorino cheese, and Grana Padano DOP.
- Add the cold butter (cut into cubes), a pinch of salt, and black pepper.
- Start the mixer on a low speed, using the paddle attachment, until the mixture becomes crumbly.
- Gradually pour in the milk while mixing, allowing the dough to come together. Once the dough is homogenous, remove it from the mixer.
-
-
Prepare the Cauliflower Filling:
- Remove the leaves and stem from the cauliflower and separate the florets.
- Place the florets in a food processor and pulse until finely chopped.
- In a separate bowl, lightly beat the eggs and set a fine-mesh sieve over the bowl.
- Scoop the ricotta cheese into the sieve, using a spatula to press it through and sift into the egg mixture.
- Once all the ricotta is sifted, use an electric mixer to blend the ricotta and eggs until smooth.
- Add the grated Grana Padano cheese, the chopped cauliflower, a pinch of salt, and pepper. Mix everything together until well combined.
-
Assemble the Pie:
- On a lightly floured surface, roll out the shortcrust pastry with a rolling pin until it is about 5-6mm thick.
- Carefully roll the pastry around the rolling pin and transfer it into a 24cm pie dish that has been buttered and floured.
- Gently press the dough into the edges of the pie dish and trim any excess pastry with a knife.
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Bake the Pie:
- Pour the cauliflower filling into the pastry-lined pie dish, spreading it evenly.
- Preheat your oven to 200°C (390°F) in static mode and bake the pie for about 40 minutes.
- For a fan-assisted oven, reduce the temperature to 180°C (350°F) and bake for 30-35 minutes. You can check doneness by inserting a toothpick; if it comes out clean, the pie is done.
- If the top of the pie starts to brown too much, cover it with a sheet of aluminum foil.
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Final Touches:
- Once the pie is cooked, remove it from the oven. Brush the top with a lightly beaten egg yolk to give it a glossy finish.
- Return the pie to the oven at 200°C (390°F) and bake for an additional 10 minutes.
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Cool and Serve:
- Allow the pie to cool slightly before removing it from the dish. Slice, serve, and enjoy your delicious cauliflower savory pie!
Tip: For the best results, let the pie cool slightly before cutting it. This will help the filling set, making it easier to slice.
