Savory Artichoke and Ricotta Pie
Category: Savory Pies
Servings: 8
This savory artichoke and ricotta pie combines delicate artichokes with the creamy texture of ricotta, all encased in a crisp, buttery homemade pastry. It’s the perfect dish for any occasion, offering both a satisfying flavor and a delightful texture that everyone will love. Here’s how to create this savory masterpiece from scratch!
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 250g |
| Pale Ale (or light beer) | 50g |
| All-purpose flour (00) | 500g |
| Poppy seeds | 10g |
| Artichokes | 350g |
| Ricotta cheese (cow’s milk) | 300g |
| Fresh mint | 4 sprigs |
| Garlic cloves | 2 |
| White wine | 20g |
| Grana Padano cheese (PDO) | 100g |
| Egg | 1 |
| Nutmeg | 4g |
| Salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | As needed |
Instructions
Preparing the Pastry:
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Chill the ingredients: Begin by ensuring all the ingredients for the pastry are cold—this is key to achieving a flaky crust. If you’re using a stand mixer, place the bowl and the hook attachment in the fridge for a few minutes before you start.
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Making the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour and cold, cubed butter. Start mixing at a low speed, gradually increasing to medium. Mix until the mixture resembles coarse crumbs.
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Add poppy seeds and liquid: Slowly add the cold pale ale, pouring it in a thin stream. Continue mixing until the dough starts to come together, but don’t overwork it. It should remain slightly crumbly but hold its shape when pressed together.
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Rest the dough: Turn the dough out onto a floured surface and knead it briefly by hand, just enough to bring it into a smooth ball. Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes to allow the butter to firm up.
Preparing the Filling:
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Clean the artichokes: While the dough chills, clean the artichokes. Cut off the stems and remove the tough outer leaves. Cut the artichokes in half and remove the fuzzy choke (the barbed inner portion). Slice each half into thin strips.
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Sauté the artichokes: Heat a little olive oil in a large skillet over medium heat. Add the garlic cloves, finely sliced, and sauté until fragrant. Add the sliced artichokes and sauté for a couple of minutes until they begin to soften. Raise the heat and cook them for another 2-3 minutes, stirring occasionally.
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Deglaze with wine: Once the artichokes have softened and taken on some color, add the white wine and cook until the liquid evaporates. Turn off the heat and stir in fresh mint leaves for added fragrance. Let the mixture cool.
Preparing the Ricotta Filling:
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Mix the ricotta: In a medium-sized bowl, gently soften the ricotta cheese using a spatula. Add the egg, freshly grated nutmeg, and a pinch of salt and black pepper to the bowl. Stir until the mixture is smooth and evenly combined.
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Assemble the pie: Take the dough out of the refrigerator and divide it in half. Roll one half into a round disc, about 1 cm thick. Butter and flour a 23 cm diameter tart pan or pie dish and place the dough disc inside, pressing gently to fit the bottom and sides.
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Layer the filling: Spread the ricotta mixture evenly over the pastry base. Once the artichokes have cooled to room temperature, layer them on top of the ricotta filling, spreading them out evenly.
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Top the pie: Roll out the second half of the dough to a similar thickness and carefully place it over the filled pie. Trim off any excess dough and press the edges together to seal the pie. Use a fork to crimp the edges and make small incisions on top of the pie for decoration and to prevent puffing during baking.
Baking:
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Preheat the oven: Preheat your oven to 180°C (350°F) in a static mode.
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Bake the pie: Place the pie in the preheated oven and bake for about 45 minutes, or until the crust is golden brown and crisp.
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Cool and serve: Once baked, remove the pie from the oven and let it cool for a few minutes. Serve warm or at room temperature, cutting into slices for a delightful savory treat.
Tips for Success:
- Chill your dough: Cold dough is key to a flaky, tender crust, so don’t skip the chilling step.
- Use fresh mint: The fresh mint gives the filling a bright, herbaceous note that complements the richness of the ricotta and the earthiness of the artichokes.
- Grana Padano cheese: The Grana Padano adds a sharp, nutty flavor that balances the richness of the ricotta. If you don’t have it, you can substitute with Parmigiano Reggiano.
This savory artichoke and ricotta pie is a perfect way to enjoy seasonal vegetables in a comforting, flavorful pie. Whether you serve it for lunch, dinner, or as a party appetizer, it will impress with its delicate flavors and beautiful presentation.
