Savory pie with mushrooms and radicchio

Name: Savory pie with mushrooms and radicchio
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Ingredients: Puff pastry 8.1 oz; Champignon mushrooms 10.6 oz; Radicchio 4 cups; Leeks (small) 1; Ricotta cheese 1.4 cups; Eggs 1; Whole milk ¼ cup; Grana Padano PDO cheese to grate 3.5 oz; Extra virgin olive oil 1 ½ tbsp; Thyme 2 sprigs; Chives 5 fili; Nutmeg (for grating) to taste; Fine salt to taste; Black pepper to taste

it de fr es br

441

Calories per serving

Vegetarian

Energy Kcal 441
Carbohydrates g 23.3
of which sugars g 5.6
Protein g 16.2
Fats g 31.5
of which saturated fat g 14.07
Fiber g 3.3
Cholesterol mg 88
Sodium mg 492

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 10 min
Serving: 6
Cost: Low

PRESENTATION

Torta salata ai funghi e radicchio is one of those Northern Italian dishes that just screams cozy. Really, just seeing it on the table gives you a sense of the region's rustic vibe. You’ve got the puff pastry holding all that good stuff together—like tender champignon mushrooms and radicchio. The mushrooms have this earthy flavor, and the radicchio brings in a slightly bitter kick. It’s a combo that pairs so so well with the creamy ricotta and sharp Grana Padano cheese. In Northern Italy, folks love these savory tarts. Why? Because they're easy, really, and perfect for sharing at lunch with friends or as a starter for a big dinner.

When you bite into it—seriously good—you get a mix of moist filling and flaky crust, making it feel special but not fussy. The balance of flavors in this ricetta torta salata funghi radicchio shows off how Italian food can be simple, fresh, and really tasty. Thing is, in Northern Italy, people like to switch things up—maybe leeks instead of radicchio, or brie cheese for a richer twist. And you know what? That’s totally fine. Even tossing in some walnuts or swapping in potatoes gives you a new take on the classic torta salata funghi radicchio ricotta.

What’s great is how this dish brings all the colors and aromas of local markets right into your kitchen. You can serve it warm or cold, depending on the day. It's kind of like a quiche, but with a real Italian twist thanks to the Grana Padano and those herby sautéed mushrooms. Whether you’re making a big batch for a family gathering or just a small one for a quiet lunch, the torta salata makes the meal feel a bit more special. Everyone gets to enjoy that mix of crispy pastry, cheesy filling, and the slightly sweet aftertaste from the sautéed veggies. It’s one of those dishes that feels down-to-earth yet fancy all at once—a real winner for anyone who loves simple but flavorful food.

INGREDIENTS
Ingredients for a 9.5-inch diameter pie pan: Puff pastry 8.1 oz (230 g); Champignon mushrooms 10.6 oz (300 g); Radicchio 4 cups (200 g); Leeks 1 - (small); Ricotta cheese 1.4 cups (350 g); Eggs 1; Whole milk ¼ cup (60 g); Grana Padano PDO cheese 3.5 oz (100 g) - to grate; Extra virgin olive oil 1 ½ tbsp (20 g); Thyme 2 sprigs; Chives 5 fili; Nutmeg to taste - (for grating); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Savory pie with mushrooms and radicchio

To prepare the savory pie with mushrooms and radicchio, start with the How to Clean Porcini Mushrooms: with the help of a sharp knife with a smooth blade, begin by removing the earthy part from the stem, gently scraping it until all traces of dirt are gone 1. Remove any remaining residues with a brush or a cotton cloth 2, or if the mushrooms are still very dirty, quickly rinse them under a stream of cold running water. Slice the cleaned mushrooms horizontally into fairly thin slices 3 and set aside.

First, slice the leek into thin rings 4 and then cut the radicchio into strips 5; place a large non-stick pan on the stove with a drizzle of oil, together with the leek 6 and let it stew for 5 minutes.

Add the mushrooms, cooking for 4-5 minutes, then add the radicchio 7. Finely chop the thyme 8 and add it for flavor 9;

stir with a kitchen spatula 10, finally adjust with salt 12 and pepper; cover with a lid 8 and cook for another 4-5 minutes.

Once ready, turn off the heat and let it cool 13. In a separate bowl, place the ricotta together with the whole egg 14 and grated nutmeg 15.

Add the finely chopped chives and adjust with salt and pepper to taste 16. Finally, add the grated cheese and milk (17-18) (set aside a small amount as you will need it later) and mix well with a spatula.

Add the now cooled radicchio and mushrooms to the mixture 19; mix everything to blend the ingredients well 20, then line and oil a 9.5-inch diameter pie pan with a sheet of puff pastry 21.

Press down on the base and edges with your hands so that they adhere well to the pie pan 22, then pour in the filling you have prepared 23, leveling the surface with a spatula 24.

Fold the outer edges over themselves, creating a small decorative pattern 25, which you will brush with the remaining milk 26. Bake in a preheated static oven at 390°F for 40-50 minutes (or at 355°F for 30-40 minutes if using a fan oven). When the pie is ready, turn off the oven and let it cool: finally, you can serve your savory pie with mushrooms and radicchio 27!

Storage

You can store the savory pie with mushrooms and radicchio for up to 2 days in the refrigerator, covered with plastic wrap or in an airtight container. You can freeze it only if you have used fresh, not defrosted, ingredients.