Rocket savory pie
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
- Note +40 minutes of resting for the shortcrust pastry
PRESENTATION
If you're on the hunt for something tasty, look no further than this savory arugula pie. It’s like bringing a slice of Central Italy right to your table. For real, it’s got that bold, peppery punch of rucola—that's arugula, and let me tell you, it’s really, really good. The Italians, yeah, they just know greens. I mean, here’s the deal: you get a tender bite with a spicy edge that’s just so so special. And the crust? Super crispy and buttery—can’t go wrong there—providing this perfect base. Plus, you’ve got sun-dried tomatoes in oil, adding a tangy twist.
And look, across regions from Umbria to Lazio, you’ll see torta salata loaded with fresh herbs and veggies. It’s that genuine Italian kitchen magic. Some folks, to be honest, like to use a savory sweet dough, called pasta frolla salata, adding just a hint of sweetness. Pretty simple, right? This savory arugula pie is your launchpad for flavor experiments. And listen, add a bit of sharp cheese for an arugula and cheese pie, or maybe mushrooms if you are feeling an arugula and mushroom quiche. Really, the options are endless. Use what’s fresh at the market.
And here's the thing—this pie stands alone as a satisfying lunch or pairs well with a simple salad. Plus, it’s perfect for gatherings. Seriously, easy to share. Central Italian cooks? They know how to let the seasons guide them, bringing in local greens and herbs. From the golden crust to the tender inside, it is all about balance. Nothing too heavy, just a seriously good way to enjoy those Italian-style leafy greens. So, whether you stick with the classic recipe or create your own masterpiece, this pie is sure to be a hit with friends and family. No question.
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INGREDIENTS
- Ingredients for the shortcrust pastry (for a 9-inch pan)
- Butter 7 tbsp (100 g) - cold
- Type 00 flour 1 cup (200 g)
- Water 0.3 cup (70 g) - cold
- for the filling
- Arugula 3 cups (60 g)
- Dried tomatoes 1.063 oz (30 g)
- Fresh liquid cream ¼ cup (70 g)
- Eggs 1.9 oz (54 g)
- Pecorino Romano PDO cheese 1.5 oz (40 g)
- Lemon peel to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Rocket savory pie
To make the rocket savory pie, first prepare the shortcrust pastry: in a bowl, pour the flour and the cold butter cut into pieces 1, quickly mix with your fingertips to obtain a crumbly mixture 2. Add salt, pour in the cold water 3
and knead 4 until you get a compact and homogeneous dough. Form a block 5, wrap it in plastic wrap 6 and let it rest in the refrigerator for at least 40 minutes.
Grease a tart pan with a removable bottom that is 9 inches in diameter 7, then roll out the rested dough on a floured surface using a rolling pin 8 to a thickness of about 1/16 inch 9.
Place the dough sheet into the tart pan, trim the edges by cutting off the excess dough with a knife (10-11). Now, prepare the filling: in a tall glass, pour the cream, the egg 12,
the Pecorino cheese 13, and 10 g of rocket 14, add salt and pepper, and blend everything with an immersion blender 15 until you obtain a smooth cream.
Now spread most of the fresh rocket on the bottom of the tart pan 16, pour the cream on top 17, and spread it evenly with the back of a spoon 18.
Add more fresh rocket 19, reserving a handful for the final garnish, and the drained, coarsely chopped sun-dried tomatoes 20. Add a fragrance of grated lemon zest 21.
Add pepper and bake in a preheated static oven at 392°F for 25 minutes on the middle rack. Once baked, remove the savory pie from the oven 22, place the remaining fresh rocket as desired 23. Remove the rocket savory pie, place it on a cutting board, and serve it at the table 24.