Italian Savory Rustic Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
356 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Italian Savory Rustic Pie
Description
Italian Savory Rustic Pie is built on layers of savory Parma prosciutto, shredded fontina or Gruyère cheese, and a gently thickened white sauce, all nestled inside a homemade or store-bought pie crust. The white sauce, made from butter, flour, milk, and a pinch of salt, is cooked until very thick before assembly. The filling layers alternate prosciutto, cheese, and white sauce, which together create a creamy, cohesive texture upon baking. The pie crust is rolled out and fitted into a small cake or pie pan, allowing the ingredients to meld during baking at 180°C.
The final baked pie has a rustic appearance with golden top crust or decorative cutouts, and a tender filling combining salty, creamy, and mild flavors. This crust-encased pie can be served warm for lunch or a light dinner paired with a simple salad or vegetable side.
Since the white sauce is quite thick and the savory fillings rich, this pie keeps well and can be sliced for leftovers. The pie pan size and crust thickness are important to hold the filling neatly while baking.
Ingredients
- 6-7 lices prosciutto di Parma, cut in half more slices if needed
- 1 1/2 cups fontina cheese or Gruyère cheese, grated
- 1/4 - 1/2 cup white sauce very thick
- 2 pie dough store bought or homemade, crust
WHITE SAUCE
- 1 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- salt pinch
** You can also use just one pie crust and make a Galette.
Instructions
- Pre-heat oven to 350° (180° celsius). Lightly grease a 7 or 8 inch (18 - 20 centimeter) pie/cake pan.
- ** If you want to make your own dough you can use this recipe, the pinch of sugar may be eliminated. Easy Homemade Pie Dough or Savory Pie Dough
WHITE SAUCE
- In a small pot add the butter and heat on medium until melted, add the flour and salt, whisk to combine, add the milk and continue whisking until very thick. Remove from heat, let cool while preparing the rest of the pie.
- Roll out the pie crust and fit to the pie/cake pan, with the leftover dough use cookie cutters to cut out desired shapes, strips or use an extra pie crust to cover the top completely.
- Cover the bottom and sides of the bottom pie crust with Prosciutto di Parma, top with half the shredded cheese and half the white sauce (using a small spoon drop thick sauce on the cheese), repeat for another layer.
- Cover with cut outs, strips or extra pie crust. Brush top with a little milk. Bake for approximately 30 minutes, let sit for 5 minutes, cut and serve. Enjoy!
TO MAKE THE GALETTE
- Un-roll the round pie crust (or roll into a circle if using homemade) spread an inside circle (leave approximately one inch edge to cover the filling) with half the white sauce, top with the sliced prosciutto and top with the shredded cheese, then drop spoonfuls of white sauce. Fold the edges over the filling. Bake for approximately 30-45 minutes or until golden. Let sit for 5 minutes before serving. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 322mg | 13% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 330IU | 7% |
| Calcium | 293mg | 29% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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