Fennel Savory Pie
- Vegetarian
- Energy Kcal 424
- Carbohydrates g 27.4
- of which sugars g 5.4
- Protein g 19.1
- Fats g 26.4
- of which saturated fat g 12.4
- Fiber g 2.9
- Cholesterol mg 137
- Sodium mg 813
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 8
- Cost: Low
PRESENTATION
Looking for a way to jazz up those leftover veggies? This fennel tart is just the thing. Really, it's inspired by French cooking. It pulls together the savory flavors of gratinated fennel, rich béchamel sauce, and gooey scamorza cheese. Can you picture it? A soft, flaky crust wrapped around tender veggies and melty cheese—perfect for a quick dinner or a lively buffet. While fennel steals the show, go ahead and swap in broccoli, pumpkin, or radicchio for a splash of color. Honestly, this savory fennel pie is super versatile—making it easy to use whatever’s in the fridge, kinda like a classic French fennel quiche.
Whether you're hosting friends or just chilling with a cozy night in, this fennel quiche adds a fun twist to your table. Each bite offers a mix of crispy crust, moist veggies, and that irresistible, stretchy cheese. And listen, while scamorza is a fab choice, any cheese that melts well can work wonders here. It's perfect for any occasion—a buffet spread, a quick weeknight meal, or even a leisurely afternoon snack. Toss in some herbs, leeks, or tomatoes to create variations like a fennel and leek tart or a fennel and tomato tart. You know you'll love how the sweet, tangy notes from the veggies blend with the crust, making it this tasty mix of rustic and refined.
Here's the deal, this recipe turns those leftover bits into something really, really good, showing that with a bit of creativity, you can whip up a dish that's way, way better than you'd expect from what’s just hanging out in your fridge. Seriously good, right? Which is great.
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INGREDIENTS
- Ingredients for a 10-inch diameter pan
- Eggs 5.6 oz (160 g) - (approximately 3)
- Whole milk 0.625 cup (150 g)
- Extra virgin olive oil 3.7 tbsp (50 g)
- Grana Padano PDO cheese 4.2 oz (120 g) - to grate
- Fine salt 1 tsp (6 g)
- Type 00 flour 1.6 cups (200 g)
- Instant yeast for salted preparations 2 ¼ tsp (7 g)
- Lemon peel ½
- Scamorza (provola) cheese 4.2 oz (120 g)
- for the gratinated fennel
- Fennel 2.2 lbs (1 kg)
- Grana Padano PDO cheese 1.25 oz (35 g) - to grate
- Butter 2 ½ tbsp (35 g)
- for the béchamel (for the gratinated fennel)
- Butter 2 tbsp (30 g)
- Whole milk 1 ¼ cup (300 g)
- Type 00 flour ¼ cup (30 g)
- Fine salt to taste
- Nutmeg to taste
How to prepare Fennel Savory Pie
The fennel savory pie is a recipe born from reusing leftover gratinated fennel; if you don't have fennel ready, you can make them following the recipe for Fennel au gratin with the quantities indicated in this sheet. Then take care of the dough: in a bowl, pour the eggs and milk 1, beat the mixture with a whisk, then add the oil 2 and salt 3.
At this point also add the flour 4, mix the mixture well to combine it, then the grated cheese 5 and the baking powder for savory preparations 6.
Continue working everything with the manual whisk until the mixture is very smooth. Add the lemon zest to the mixture 7 and mix. Cut the scamorza into cubes 8. Grease a 10-inch diameter baking pan with a little oil 9,
pour a little less than half of the dough onto the bottom, spreading it so that it covers the entire surface 10. Now add the filling of leftover gratinated fennel 11 and 2/3 of the scamorza 12.
Now cover with the remaining dough, distributing it evenly with a spatula 13. Add the leftover scamorza and bake the pie in a static oven preheated to 350°F for about 25 minutes (or until it is golden brown on the surface). Once cooked, remove the fennel savory pie from the oven 15 and let it cool before unmolding.