Savory pie with green peppers and hazelnuts
The savory pie with green peppers and hazelnuts is a recipe we refined with chef Aurora Mazzucchelli. Compared to our initial idea, she advised us: "I wouldn't use green beans in a savory pie because they aren't particularly strong in flavor; they risk being overwhelmed by the pecorino cheese.
Ingredients · Servings 6 people
- 225 g 00 flour
- 150 g butter
- 80 g hazelnut flour
- 1 egg yolk
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- 350 g green peppers
- 50 g panna
- 50 g latte
- 30 g butter
- 25 g pecorino
- 20 g hazelnuts
- 2 eggs
- 10 basil leaves
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Method · 1 ora più 1 ora di riposo
- Mix the 00 flour and hazelnut flour with the butter, salt, and pepper until you obtain a sandy mixture. Add the egg yolk and knead until smooth. Wrap in plastic wrap and let rest for 1 hour in the refrigerator.
- Roll out the pastry to 4 mm thick on a lightly floured surface and use it to line a long savoury tart pan (approximately 11 x 35 cm); prick the bottom with a fork.
- Clean the peppers and cut them into strips. Melt 30g of butter in a pan over high heat and sauté the peppers for 2-3 minutes, then reduce the heat slightly and cook, stirring occasionally, for about 15 minutes. Let cool.
- Combine the cream, milk, eggs, pecorino, a pinch of salt, and basil in a bowl and blend with an immersion blender.
- Place the peppers on the bottom of the pastry, pour in the cream, milk, and egg mixture, and top with the coarsely chopped hazelnuts.
- Bake in a preheated oven at 170-180°C (340-350°F) for about 40-45 minutes. The pastry should be cooked through and the filling golden brown.
Savory pie with green peppers, pecorino cheese and hazelnuts, the recipe
In the shortcrust pastry shell, we placed the green peppers sautéed in butter, a mixture of eggs, milk, pecorino cheese, and basil, and finished with coarsely chopped hazelnuts. The tart is baked in the oven until golden brown.
Also discover these recipes for savory pies: