Savory Pie with Squash, Pancetta, and Mushrooms
A delicious savory pie perfect for any occasion, this recipe combines the earthy flavors of mushrooms, the sweetness of yellow squash, and the savory crunch of pancetta. The creamy ricotta filling binds it all together, creating a rich and flavorful dish that pairs perfectly with a crisp salad or a hearty soup.
Category: Savory Pies
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Pancetta | 100g |
| Yellow squash | 860g |
| Finferli mushrooms (chicken of the woods) | 120g |
| Porcini mushrooms | 140g |
| Puff pastry | 230g-460g |
| Fresh thyme | To taste |
| Extra virgin olive oil | To taste |
| Cow’s milk ricotta | 280g |
| Egg | 1 |
| Vegetable broth | To taste |
| Egg yolk | 1 |
| Whole milk | 20g |
Instructions
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Prepare the Squash: Begin by washing and peeling the yellow squash. Cut it into slices, remove the seeds, and then dice it into small cubes.
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Prepare the Mushrooms: Clean the porcini mushrooms by removing the earthy stem ends. Use a damp cloth to wipe off any dirt and then chop the mushrooms into smaller pieces. Do the same with the finferli mushrooms, slicing them in half lengthwise.
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Cook the Vegetables: Heat a little olive oil in a large pan over medium heat. Add the diced squash and a sprig of fresh thyme. SautΓ© for a few minutes until it begins to soften. Next, add the prepared mushrooms, stirring occasionally. Pour in a ladle of vegetable broth to help cook the vegetables and add flavor. Let everything simmer until the squash is tender and the mushrooms have released their moisture, then remove from heat and set aside.
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Cook the Pancetta: In a separate pan, heat the pancetta slices over medium heat until they become crisp. This should take just 1-2 minutes. Set the pancetta aside on a paper towel-lined plate to drain.
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Prepare the Ricotta Filling: In a mixing bowl, add the ricotta cheese and the whole egg. Use a fork to mix them together until smooth and well combined.
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Assemble the Pie: Grease an 18 cm round tart pan with a little oil. Roll out one sheet of puff pastry and line the base and sides of the pan, pressing it gently to fit. Spread half of the ricotta mixture evenly over the pastry.
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Add the Vegetables and Pancetta: Layer half of the cooked squash and mushroom mixture on top of the ricotta filling. Add half of the crispy pancetta slices, distributing them evenly over the vegetables. Then, repeat the layers by adding the remaining ricotta mixture, followed by the remaining squash, mushrooms, and pancetta.
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Seal the Pie: Place the second sheet of puff pastry over the filling. Trim any excess pastry from the edges and press the sides gently to seal the pie. Use a fork to press along the edges to create a decorative border, then prick the top of the pie with the fork to allow steam to escape during baking.
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Brush and Bake: In a small bowl, mix the egg yolk with the milk and brush the mixture over the top of the pastry to create a golden glaze. Preheat the oven to 180Β°C (350Β°F) and bake the pie for 60 minutes, or until the pastry is golden and crisp.
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Cool and Serve: Once the pie is baked, remove it from the oven and let it cool slightly before serving. This savory pie is best enjoyed slightly warm or at room temperature.
Tips for Success
- Vegetable Variations: Feel free to swap out the yellow squash with zucchini or other seasonal vegetables for a different twist on this savory pie.
- Crust Options: If you prefer a homemade crust, use a simple shortcrust pastry instead of store-bought puff pastry for a more rustic feel.
- Serving Suggestions: Pair this savory pie with a crisp green salad or roasted root vegetables for a well-rounded meal.
This savory pie makes for a satisfying dish for lunch or dinner, offering a combination of savory, sweet, and earthy flavors in every bite. Perfect for a cozy meal with friends and family, itβs sure to become a go-to favorite!
