Gluten-free savory pie – Italian Cuisine

Gluten-free savory pie


A gluten-free version of the classic wheat flour savory pie with a vegetable and cheese filling

There savory buckwheat cake with herbs and stracchino it is made entirely by hand using flour gluten free, therefore it is suitable for all those who are intolerant or celiac, but it is also so inviting to please even those who are not celiac. Then the combination of herbs with stracchino it makes it perfect even for children, always a little wary of eating them vegetables.

Pasta brisée, a valid home-made alternative to puff pastry

There pasta brisee, the basis of our savory pie, is one of the basic preparations French cuisine, extremely versatile thanks to its neutral taste, which makes it perfect for preparing dishes with a more delicate or more decisive flavor, based on the ingredients used for the filling. It is also extremely easy to make: in fact, only 4 ingredients are needed, butter, flour, water and salt. The term brisée in French means chopped and refers to the fact that the fat is mixed with the flour in the quantity sufficient to obtain a mixture of small pieces detached from each other. Then add the quantity of very cold water, spoonfuls, little by little, necessary to obtain a homogeneous paste. The brisée is indicated for many fillings, made of cheese and vegetables, but also of meat and tomato or eggs and cheeses.

The recipe for buckwheat savory pie with herbs and stracchino

In our case for the preparation of the base we use the flour of buckwheat instead of 00. Here's how.

Ingredients

For the shortcrust pastry
200 g buckwheat flour, 100 g butter, cold water, salt, pepper, dried legumes for cooking in white.

For the stuffing
500 g clean herbs, 200 g stracchino, 2 eggs, 2 tablespoons grated Parmesan cheese, thyme leaves, 1 clove of garlic, extra virgin olive oil, salt.

Method

Mix the flour with a pinch of salt and pepper in a bowl. Add the chopped butter and start kneading, using only the fingertips. When you have a mixture similar to sand, add the water, little by little, and continue to knead until you obtain an elastic and homogeneous compound. Then wrap it in plastic wrap and let it rest in the fridge for 30 minutes.

In the meantime, sauté the washed herbs for a few minutes and squeeze them in a pan with a drizzle of oil and the clove of garlic. If it should serve, add half a glass of water. When they are wilted, salt, turn off and leave aside.

Roll out the dough on a sheet of baking paper with the help of a rolling pin, then transfer everything to a 24 cm diameter pan. With the prongs of a fork, pierce the bottom and then cover it with legumes. Bake in a fan oven for about 10 minutes at 180 °. Then remove from the oven and let cool. Once cooled, remove the legumes.

Meanwhile, put the stracchino, eggs, parmesan, salt, pepper and thyme leaves in a blender. Blend everything until you get a soft cream that you will spread inside the base. Level with a spatula and then also add the herbs, making them sink into the cream.

Bake at 180 degrees for 25 minutes. Once cooked, remove the cake from the oven and let it cool before turning it out.

In the tutorial you will find some ideas for an even better cake

This recipe has already been read 164 times!

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