Cauliflower Savory Pie

Method

1. To prepare the Cauliflower Savory Pie, start by making the savory shortcrust pastry: in a stand mixer, combine flour, pecorino cheese, parmesan cheese, cold diced butter, a pinch of salt and pepper. Mix the ingredients using the paddle attachment while gradually adding cold milk from the refrigerator. Once you obtain a homogeneous mixture, shape it into a small loaf, cover it with plastic wrap, and let it rest in the refrigerator for 30 minutes.
2. Clean the cauliflower and place the florets in a food processor, pulse until finely chopped. In a bowl, beat the eggs, add the sifted ricotta cheese and work the ingredients until you get a thick and uniform mixture. Add the grated cheese, chopped cauliflower, a pinch of salt and pepper, then mix everything together to combine all ingredients.
3. Roll out the pastry on your floured work surface using a rolling pin: when the sheet reaches a thickness of about 5 millimeters, wrap it around the rolling pin and transfer it to a greased and floured 24-centimeter (9-inch) pie dish. Press the pastry well into the mold and trim off any excess dough.
4. Pour the filling into the pie dish and bake in a conventional oven at 200°C (392°F) for about 40 minutes. Remember to do the toothpick test before removing the savory pie from the oven, and cover it with aluminum foil if the surface browns too much during baking.
5. Remove the pie from the oven, brush it with a beaten egg yolk, and bake again at 200°C (392°F) for about 10 minutes. Finally, let the Cauliflower Savory Pie cool slightly in the mold, unmold it, transfer to a serving plate, and serve to your guests. Finally, remember to download our App with exclusive content and fewer ads!