Pies can be savory or sweet, and no matter their sweet or salt taste, I name them all as pies. In France, however, they are stricter about the name. A sweet pie is a 'tart' and a savory pie is a 'quiche'. Today I would like to present you a recipe for one of my favorite pies, which is regularly on our menu - savory pie with caramelized fennel, cherry tomatoes and prosciutto. You can also leave out the prosciutto for a vegetarian version.
This post is also my entry for the Qurator's Hive Top Chef! | Pies competition, organized by @qurator.
Fennel has a distinct flavor, often described as aniseed flavor, with a slightly sweet and slightly spicy taste. Together with the roasted cherry tomatoes, which have a slight souring effect, and the sweet cream, which balances everything together, they give to our taste buds an exceptional gourmet experience.
For a pie 24-26 cm in diameter
For the dough:
- 225 g of flour (I used white spelt flour)
- 150 g of cold butter
- 1 egg
- 2 pinches of salt
- 2 to 3 tablespoons cold water
For the filling:
- 1 fennel
- 2 eggs
- 1 dl sweet cream
- 2 tbsp cottage cheese
- 10 cherry tomatoes
- 5 slices of prosciutto
- salt to taste
- garlic powder to taste
First, prepare the dough. Sift the flour into a bowl and mix it with the salt. Sprinkle the cold butter, cut into cubes, over the flour. Add the eggs and cold water.
Knead all the ingrediants into the dough with cold hands, wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 190 degrees Celsius. Lightly grease a round pie pan with a removable rim (23 cm in diameter) with butter.
Dust the work surface with flour and roll out the dough into a circle approximately 28 cm in diameter.
Carefully place the rolled-out dough on the prepared baking tray. Press the dough gently with your fingers against the base and sides of the baking tray and prick it in several places with a fork.
Cover the dough with baking paper and spread the grains of rice over the dough so that it holds its shape during baking. Bake for 15 minutes.
Remove the woody parts of the fennel, reserving the green tops for later.
Cut the fennel into small pieces.
Pour a little olive oil into the pan, add the fennel and salt to taste and sprinkle with garlic powder. Roast until the fennel caramelizes nicely.
Roast cherry tomatoes cut in half, seasoning them also with a little salt, garlic powder and olive oil.
Mix the beaten eggs with the cottage cheese, sweet cream and seasoning.
Cut the slices of prosciutto into strips and add to the filling, together with the fennel.
Pour it over the pastry and sprinkle with the roasted tomatoes and the reserved fennel tops.
Bake at 180 degrees Celsius for about half an hour.
Why is this one of my favorite pies? Because of the crispy and buttered dough and the delicate, sweet taste of the fennel combined with a pinch of the sour from the cherry tomatoes and the saltness of the prosciutto. It is great served when still lightly warm, but also perfect when cold. Always a great gift if you are invited for a picnic with your friends or family.
Bon appetit❗
Thanks for reading,
feel free to leave a comment, I will be glad to reply to.
Best regards, @miljo76
