Savory pies are a true all-rounder in the kitchen: all you need is a savory shortcrust pastry or shortcrust pastry and a lot of imagination.
Savory pies are a true all-rounder in the kitchen: all you need is a savory shortcrust pastry or shortcrust pastry and a lot of imagination.
Difficulty
Easy
Preparation
1 hour and 15 minutes
Suitable for
Vegans
Savory pies are often a lifesaver for dinner, an invitation saver, a vegetable saver! In short, one of those must-haves in the kitchen, for dealing with unexpected guests, for offering vegetables even to those who don't like them, and, why not, for using up leftovers from the day before and reproposing them in a completely different and even delicious way.
All you need is a good savory shortcrust pastry or shortcrust pastry: the variations are endless; just play with the grain flours to achieve a different flavor, appearance, and aroma each time! Today I had some fairly rustic vegetables, so I wanted the pastry to have a rustic look and flavor, too, so I decided to use whole-wheat rye flour.
Rye is a very ancient grain, thought to have originated 2,000-3,000 years ago in the wheat fields of Asia Minor, where it initially grew as a weed. It also spread to Europe and Italy. Its widespread use is undoubtedly due to its ability to adapt to diverse environmental conditions. It is a mountain grain that can withstand cold climates and grows in difficult, poor soils (steppe, moorland), and it also matures quickly. Unfortunately, in Italy it is almost disappearing, supplanted by wheat, while in northern Europe it is much more widespread.
Rye is also a highly digestible grain with a rich flavor that pairs well with a wide variety of other flavors. It's rich in important minerals such as calcium and iron, magnesium and potassium, B vitamins, and essential amino acids such as lysine. Its high fiber content promotes intestinal peristalsis, controls sugar absorption (slowing blood sugar fluctuations, especially useful for diabetics), and helps nourish the intestinal microflora.
Although autumn is characterized by shorter days, it's also a great harvest season and is extraordinarily rich in a wide variety of vegetables, so for the filling of our pie, you're spoiled for choice. I found cavolo nero at the market, but if you can't find it or don't like it, turnip greens or chicory (if you like the bitter taste) are also fine. Or you can switch up the vegetables and take advantage of the last zucchini or the first pumpkins. In short, as I said, you're spoiled for choice.
1) In a bowl, combine the flours, salt, and baking soda with the oil. Then add the ice water and knead until the dough is smooth and soft (the consistency of an earlobe). Wrap in plastic wrap and let rest for 20-30 minutes.
2) Meanwhile, clean the vegetables and remove the central rib of the black cabbage.
3) Finely chop the onion into half-moons and the other vegetables into strips.
4) In a pan, heat the oil with the unpeeled garlic cloves (crushed and left unpeeled) and the chili pepper. Add the onion and sauté slightly, then add the other vegetables, season with salt, sauté for a couple of minutes, and cover. Cook for about ten minutes, stirring occasionally. Turn off the heat and add a few freshly chopped basil and sage leaves.
5) In a small skillet, heat a tablespoon of oil and crumble the plain tofu with your hands. Season to taste with garlic, or if you prefer, herbs or curry powder. Sauté for 4-5 minutes over high heat, stirring constantly. Turn off the heat and add the tofu to the vegetables.
6) Transfer all the mixture into a bowl and blend partially with a hand blender.
7) Roll out 2/3 of the pastry to about 2mm thick, line a 28cm diameter cake pan, including the edges, and trim off the excess pastry. Prick the bottom with a fork and fill with the vegetable and tofu filling. Roll out the remaining pastry, cover, and close the tart. Finally, brush with a mixture of oil and water and sprinkle the surface with seeds. Bake in a preheated oven at 180°C for 25 minutes. If necessary, bake for a couple more minutes at 200°C to brown the top.
Transfer to a wire rack and let cool. Serve warm or at room temperature.
The extra idea
You can prepare the dough the day before, or make a little extra to have it ready-made. It will last 2-3 days in the refrigerator.
For a crispier shortcrust pastry, add more oil (60-70ml).
If you like, you can also use this dough to make panzerotti or savory ravioli, or to make baskets to be filled once cooked with vegetable or legume-based creams.
Maura BozzaliI believe in the healing power of food.
