Arm yourselves with a rolling pin, flour, and butter! Are you ready to make a delectable homemade savory pie with pumpkin, taleggio cheese, and almonds?
Pumpkin is undoubtedly a comfort food – it’s so versatile and perfect for every dish – from risotto to an addition to meat and cheese. Or simply sliced, baked and flavored with just a few sprigs of fresh rosemary. Pumpkin is rich in vitamins (especially A, C, and B) – as well as beta-carotene, an antioxidant capable of slowing down cellular aging. It has anti-inflammatory, digestive, and purifying properties that help both the intestine and liver – plus it has a calming and relaxing effect, thanks to its richness in amino acids, especially tryptophan.
The best dough for a savory pie? Definitely the traditional recipe – easy and quick to make at home. It is a neutral-flavored dough with French origins that is used most often as a base for the famous Quiche Lorraine. This dough can be prepared in a very short time and you can freeze it, too! Add spices, herbs, or special flours for a different flavor. If you use gluten-free flour or rice flour, you can even make a version of the recipe that works for celiacs!
The Recipe: Savory Pie with Pumpkin, Taleggio Cheese and Almonds
Serves 6
Ingredients:
5 oz gluten-free flour
¾ stick butter
¼ cup ice-cold water
1 pinch of salt
11 oz cooked pumpkin
5 oz taleggio cheese
3 tbsp almond slivers
4 tbsp grated Parmigiano Reggiano
Method:
Transfer flour and cold butter to a food processor and blend everything until the flour and butter are smooth. Add the water and a pinch of salt. Continue processing ingredients until blended. Remove the dough and knead it with your hands for a minute on a floured surface. Cover in plastic wrap and let it rest in the fridge for about an hour.
In the meantime, mix the cooked pumpkin with the taleggio cheese (cut into small pieces). Mix well, season with salt and set aside. Remove the pie dough from the fridge, roll it out on a floured surface and cover the bottom of a greased 24 cm cake tin.
Pour the pumpkin and taleggio cheese mixture into the cake tin, level it out, sprinkle with parmesan cheese and finish with almond slivers.
Bake the savory pie at 350°F for 30 minutes. Once cooked, let it rest a few minutes before cutting into slices.
In the photo gallery, discover some tips and tricks for a perfect savory pie!