This artichoke savory pie is a rustic, comforting dish that brings together flaky puff pastry, tender artichokes, and melted smoked scamorza cheese. With the added richness of ham and the freshness of parsley, every bite is full of flavor and texture. Perfect for brunch, appetizers, or a light dinner, this savory tart is simple to prepare yet impressive enough to serve to guests.
Why Everyone Will Love This Recipe
This savory pie is a guaranteed crowd-pleaser:
- Flaky and crispy base: Puff pastry creates a light, golden crust.
- Rich and savory filling: Artichokes, cheese, and ham combine beautifully.
- Easy to prepare: Simple steps with great results.
- Perfect for any occasion: Ideal for brunch, picnics, or dinners.
- Customizable: Easily adaptable with different cheeses or vegetables.
What Is Artichoke Savory Pie?
Artichoke savory pie is a rustic tart commonly found in Italian home cooking, especially in regions where artichokes are widely grown, such as Lazio and Tuscany. These savory pies (often called torte salate) are traditionally made with simple ingredients like seasonal vegetables, cheese, and pastry.
Historically, savory pies were a practical way to use leftovers and create nourishing meals with minimal waste. Artichokes, prized since ancient Roman times for their flavor and health benefits, became a popular filling thanks to their versatility and slightly nutty taste. Whether served warm or at room temperature, it remains a staple of family gatherings and casual meals.
Cooking Tips
- Remove tough outer leaves and the inner choke to ensure a tender, pleasant texture. Always keep them in lemon water to prevent oxidation.
- Pre-baking the puff pastry with weights helps prevent a soggy base and ensures a crisp, flaky crust.
- Overcooking can make artichokes mushy. They should be soft but still hold their shape.
- Smoked scamorza adds depth, but you can also use mozzarella or provola for a milder taste.
- Too much liquid from the filling can make the pastry soggy—use the cooking juices sparingly.
- Distribute the ingredients evenly for consistent flavor in every slice.
- Finish on a lower rack because it helps crisp up the bottom of the pastry for the perfect texture.
Frequently Asked Questions
Can I Use Frozen or Jarred Artichokes Instead of Fresh?
Yes, you can use frozen or jarred artichokes if fresh ones are not available. If using frozen, thaw and drain them well before cooking. For jarred artichokes, rinse them to remove excess brine and adjust seasoning accordingly, as they may already be salty.
What Can I Use Instead of Smoked Scamorza Cheese?
If you can’t find smoked scamorza, you can substitute it with mozzarella, provola, fontina, or even cheddar for a stronger flavor. Each cheese will slightly change the taste, but all will melt beautifully.
How Do I Prevent the Pastry from Becoming Soggy?
Blind baking the pastry base is essential. Also, avoid adding too much liquid from the artichokes and ensure the filling isn’t overly wet. Baking the tart on a lower rack at the end also helps crisp the base.
Can I Make This Savory Pie Ahead of Time?
Yes, this pie is perfect for making ahead. You can prepare it a few hours in advance and serve it warm or at room temperature. It actually develops even more flavor as it rests.
Can I Make a Vegetarian Version?
Absolutely. Simply omit the ham and add extra vegetables like sautéed mushrooms, zucchini, or spinach for a delicious vegetarian alternative.
How Do I Know When the Pie Is Fully Cooked?
The pie is ready when the pastry is golden brown and crisp, and the cheese is fully melted. The edges should be nicely browned, and the bottom should feel firm when lifted gently.
Can I Use Shortcrust Pastry Instead of Puff Pastry?
Yes, shortcrust pastry works well if you prefer a more compact and crumbly base. Puff pastry gives a lighter, flakier result, while shortcrust offers a sturdier texture.
How to Store Artichoke Savory Pie
Store the savory pie under a glass dome or in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 days. Reheat in the oven for a few minutes to restore crispiness.
How to Freeze Artichoke Savory Pie
You can freeze the baked pie for up to 1 month. Let it cool completely, then wrap it well. Thaw in the refrigerator and reheat in the oven before serving.
Ingredients
How to Make Artichoke Savory Pie
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Clean the artichokes: remove the tougher outer leaves until you only get the hearts, cut off the tips, cut them in half and remove the inner beard.
Clean the artichokes: remove the tougher outer leaves until you only get the hearts, cut off the tips, cut them in half and remove the inner beard.
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Cut them into not too thick wedges.
Cut them into not too thick wedges.
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Place the artichokes in a bowl with cold water acidulated with lemon to prevent them from blackening.
Place the artichokes in a bowl with cold water acidulated with lemon to prevent them from blackening.
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Unroll the pastry and place it, along with its parchment paper, in the pan. Roll the edges to form a cord and prick the bottom with a fork.
Unroll the pastry and place it, along with its parchment paper, in the pan. Roll the edges to form a cord and prick the bottom with a fork.
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Place some rice or dried beans on a sheet of aluminum foil and place it at the base of the mold, shaping it so as to leave the pastry strip exposed. The rice will serve as a weight for blind baking. Bake the pastry in a preheated oven at 200°C (400°F) for 10 minutes on the lower-middle rack.
Place some rice or dried beans on a sheet of aluminum foil and place it at the base of the mold, shaping it so as to leave the pastry strip exposed. The rice will serve as a weight for blind baking. Bake the pastry in a preheated oven at 200°C (400°F) for 10 minutes on the lower-middle rack.
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While the pastry is in the oven, put a drizzle of extra virgin olive oil and a clove of garlic in the pan.
While the pastry is in the oven, put a drizzle of extra virgin olive oil and a clove of garlic in the pan.
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Sauté briefly, then add the artichoke quarters. Stir, then add the chopped parsley and let it flavor for 1 minute over medium heat.
Sauté briefly, then add the artichoke quarters. Stir, then add the chopped parsley and let it flavor for 1 minute over medium heat.
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Add a finger of water and a spoonful of oil, then cook for 8 minutes or until softened. If necessary, add a little more water during cooking.
Add a finger of water and a spoonful of oil, then cook for 8 minutes or until softened. If necessary, add a little more water during cooking.
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Once cooked, season with salt and pepper and set aside.
Once cooked, season with salt and pepper and set aside.
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Remove the pastry from the oven, remove the aluminum foil with the rice and fill the shell with the artichokes, keeping the cooking juices aside.
Remove the pastry from the oven, remove the aluminum foil with the rice and fill the shell with the artichokes, keeping the cooking juices aside.
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Spread the chopped cooked ham and the smoked scamorza pieces and drizzle with the artichoke cooking juices.
Spread the chopped cooked ham and the smoked scamorza pieces and drizzle with the artichoke cooking juices.
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Finish cooking in a preheated oven at 400°F/200°C for about 12 minutes on the middle-high rack. Then move the pan to the bottom of the oven for the last 2 minutes, to finish browning. If necessary, extend cooking by a few minutes.
Finish cooking in a preheated oven at 400°F/200°C for about 12 minutes on the middle-high rack. Then move the pan to the bottom of the oven for the last 2 minutes, to finish browning. If necessary, extend cooking by a few minutes.
Remove the savory pie from the oven, arrange it on a serving plate and serve. Enjoy!
Remove the savory pie from the oven, arrange it on a serving plate and serve. Enjoy!
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