Potato and Spinach Gnocchi
15 minEasySavoury Cherry Tomato and Artichoke Pie
An easy and tasty savory pie, perfect to serve at the table.
- Difficulty
- Easy
- Prep Time
- 85 min
- Cook Time
- 45 min
- Servings
- 6 people
Ingredients
- Santa Lucia Yeast for Pizza and Savoury Dishes, 1 bag
- flour, 350 g
- butter, 120 g
- parsley, 10 g
- salt, 8 g
- artichoke hearts, 300 g
- smoked pancetta, 150 g
- onion, 50 g
- garlic, 10 g
- Parmesan cheese, 10 g
- liquid cream, 200 ml
- white wine, 100 ml
- cherry tomatoes, 15
- eggs, 3
- olive oil, 3 tablespoon
- pepper, to taste
- milk, as needed
- salt, to taste
Method
Preparing the filling: in a pan, sauté the chopped onion and garlic in olive oil together with diced pancetta for about 2 minutes. Add the artichoke hearts cut into small wedges, season with salt and pepper, then pour in the white wine and cook over low heat for about 20 minutes.
In a bowl, prepare a mixture by beating the eggs, then adding the cream and Parmesan cheese.
For the dough: place the flour previously mixed and sifted with the baking powder on a work surface in a well shape. In the center, add the butter (at room temperature), salt, and chopped parsley. Knead, gradually adding milk until you obtain a fairly firm dough.
Use the dough to line a buttered and floured baking tin. Pour in the egg mixture, then add the filling, reserving some artichoke wedges to decorate the top together with halved cherry tomatoes.
Bake at 180°C (350°F) for about 45 minutes.
In a bowl, prepare a mixture by beating the eggs, then adding the cream and Parmesan cheese.
For the dough: place the flour previously mixed and sifted with the baking powder on a work surface in a well shape. In the center, add the butter (at room temperature), salt, and chopped parsley. Knead, gradually adding milk until you obtain a fairly firm dough.
Use the dough to line a buttered and floured baking tin. Pour in the egg mixture, then add the filling, reserving some artichoke wedges to decorate the top together with halved cherry tomatoes.
Bake at 180°C (350°F) for about 45 minutes.
