Artichoke Savory Pie
Category: Savory Pies
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Artichokes | 400g |
| Anchovies (or anchovy fillets) | 4 |
| Smoked Provola cheese | 100g |
| Yellow onions | 2 |
| Eggs | 3 |
| Whole milk | 200ml |
| Grana Padano DOP cheese | 70g |
| Extra virgin olive oil | 4 tbsp |
| White wine | 200ml |
| Garlic | 2 cloves |
| Parsley | 1 bunch |
| Salt | to taste |
| Black pepper | to taste |
| All-purpose flour | 200g |
| Water | 70ml |
| Butter | 100g |
| Pinch of salt | 1 pinch |
Instructions
Start by preparing the dough for the savory pie. In a large mixing bowl, combine the flour, a pinch of salt, and cold water. Add the butter, softened to room temperature, and work the mixture into a dough. Knead it gently until smooth. Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
While the dough is resting, prepare the filling. Begin by cleaning the artichokes. Trim away the tough outer leaves and remove the choke, leaving only the tender heart. Slice them thinly and set aside. Finely chop the parsley and slice the onions. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and garlic, sautéing until softened but not browned.
Add the sliced artichokes to the pan and season with salt and pepper. Pour in half a cup of warm water and cook until the artichokes soften, absorbing the flavors, which should take about 10 minutes. Add the white wine and allow it to evaporate, then remove the skillet from the heat and stir in the chopped parsley. Set the mixture aside to cool slightly.
Preheat your oven to 190°C (375°F). While waiting, take your dough from the fridge and roll it out on a floured surface with a rolling pin. Aim for a thickness of about 3 mm. Lightly butter a 27 cm (10-inch) tart pan and line it with the rolled-out dough. To make this easier, you can roll the dough around the rolling pin and then unroll it into the pan.
Cut a circle of parchment paper to fit the pan and place it over the dough. Fill the paper with pie weights or dried beans to prevent the dough from puffing up. Place the pan in the oven and bake the crust for 5-7 minutes, or until the bottom begins to turn golden.
Meanwhile, prepare the custard mixture. In a high-sided bowl, whisk together the eggs and milk. Add a pinch of salt and beat until combined. Dice the smoked provola cheese into small cubes. Once the crust is out of the oven, spread the diced cheese evenly over the base. Top it with the sautéed artichoke and onion mixture, ensuring the filling is spread out evenly.
Carefully pour the egg and milk mixture over the filling, ensuring it fills the tart evenly. Sprinkle the grated Grana Padano cheese on top.
If you have leftover dough, roll it out and cut it into long strips. Twist the strips and lay them over the pie in a decorative lattice pattern.
Return the pie to the oven and bake for an additional 15-20 minutes, or until the top is golden and the custard is set. Once baked, let the savory pie cool for about 10 minutes before slicing and serving. This savory artichoke pie makes for a perfect appetizer or a light meal paired with a salad.
Enjoy the delightful balance of earthy artichokes, savory anchovies, and creamy cheeses wrapped in a buttery, golden crust with this mouthwatering artichoke savory pie. It’s a dish that will surely impress family and guests alike!
