Easy Italian Savory Rustic Pie is the perfect main dish or appetizer. A delicious creamy filling of Prosciutto di Parma, Gruyere or Fontina Cheese and a little white sauce. This Savory Pie will be gone in minutes.
Whenever I make an Italian Savory Rustic Pie (Torta Rustica), I usually have to make 2 different types. My oldest daughter prefers this Spinach Ricotta Rustic Pie and my Nutella loving daughter and the Italian prefer a richer type. Both are delicious, and are perfect served as a main course, or even cut into smaller pieces and served as an appetizer.
A Savory Pie is a really common dish served in Italy. Whenever there is a family or get together you can bet there will be some type of Torta Rustica being served. It can be made 2 ways, one with a two-crust pie, with the filling in the middle and a fancy cut out top crust or lattice or a one-crust such as this gallete.
How to make it – White Sauce
You can either make your own white sauce or buy a good store-bought one.
In a small pot add the butter and heat on medium until melted, add the flour and salt, whisk to combine, add the milk and continue whisking until very thick. Remove from heat, let cool while preparing the rest of the pie.
Roll out the pie crust and fit to the pie/cake pan, with the leftover dough use cookie cutters to cut out desired shapes, strips or use an extra pie crust to cover the top completely.
Cover the bottom and sides of the bottom pie crust with Prosciutto di Parma, top with half the shredded cheese and half the white sauce (using a small spoon drop thick sauce on the cheese), repeat with the remaining layer.
Cover with cut outs, strips or extra pie crust. Brush top with a little milk and bake. Let the pie sit for about 5 minutes before serving.
To make a Gallete
Roll the dough into a circle (or unroll if using a store-bought), spread an inside circle (leave approximately one inch edge to cover the filling) with half the white sauce, top with sliced prosciutto and top with shredded cheese, then drop spoonfuls of white sauce. Fold the edges over the filling. Bake until golden.
How many types of pies are there?
- Pies that have only a top crust are usually sweet.
- Ones that have a top crust and bottom are called Double Crust Pies.
- Some pies have a lattice top crust which is made by cutting strips of dough.
- Deep-dish pies or sometimes called pot pies when they are made savory, do not have a bottom crust, just a top crust.
- Small hand held pies are baked on a cookie sheet and are called Hand Pies.
- A pie with a crumb bottom, either made with cookie crumbs or graham cracker crumbs are held together with melted butter. These are known as No-Bake Pies.
What is a Gallete?
A galette can be fruit filled served as a dessert or savory and served as a main course or appetizer. It is a round pastry that is wrapped around a fruit or savory filling and baked on a baking sheet. They are very easy to make and look very rustic.
What is a savory pie?
While sweet pies are usually sweetened with sugar or honey, savory pies have no sugar added and have a strong sometimes spicy flavour.
What is the best pie crust to use?
The best crust to use is one that has no or very little sugar. You can use basically any crust and eliminate the sugar in the recipe, or you can use this Italian Savory Pie Crust. Or even your favourite store-bought dough or puff pastry will work also.
FAQs
I have to admit my preferred filling is this prosciutto di Parma, Fontina or Gruyère cheese, and a couple of tablespoons of white sauce. Italians also like to use cooked ham, turkey or chicken slices, spinach, an egg mixture with pancetta added or sliced Italian sausages. This pie can be made with your own favourite fillings.
I like to serve this savory pie as a main dish with a simple side salad. If you are having guests it makes a delicious appetizer. Serve in small slices while still warm.
After baking, the pie should be completed cooled. Then be placed in the refrigerator. Cover it loosely with plastic wrap until serving or if there are any leftovers. It will keep for 2-3 days in the fridge.
Make sure the pie has cooled completely, wrap it in plastic wrap and place it in an airtight freezer safe bag or container. It’s always a good idea to label it with the date. It will keep for up to 6 months in the freezer. Thaw the pie in the fridge overnight. Heat in a low oven before serving.
Yes it can be sure to wrap well in plastic and place in a freezer safe bag or container. Bake the pie without thawing, it may take longer to bake. It will keep in the freezer for up to 4 months.
This Pie can easily be put together in 10 minutes or a little longer if you decide to go Homemade, but one thing there is nothing better than an Italian Savory Rustic Pie. Buon Appetito!
Italian Savory Rustic Pie
Ingredients
- 6-7 slices Prosciutto di Parma (cut in half more slices if needed)
- 1 1/2 cups grated Fontina or Gruyère cheese
- 1/4 – 1/2 cup white sauce (very thick)
- 2 crust pie dough ** (store bought or homemade)
WHITE SAUCE
- 1 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- pinch of salt
** You can also use just one pie crust and make a Galette.
Instructions
- Pre-heat oven to 350° (180° celsius). Lightly grease a 7 or 8 inch (18 – 20 centimeter) pie/cake pan.
- ** If you want to make your own dough you can use this recipe, the pinch of sugar may be eliminated. Easy Homemade Pie Dough or Savory Pie Dough
WHITE SAUCE
- In a small pot add the butter and heat on medium until melted, add the flour and salt, whisk to combine, add the milk and continue whisking until very thick. Remove from heat, let cool while preparing the rest of the pie.
- Roll out the pie crust and fit to the pie/cake pan, with the leftover dough use cookie cutters to cut out desired shapes, strips or use an extra pie crust to cover the top completely.
- Cover the bottom and sides of the bottom pie crust with Prosciutto di Parma, top with half the shredded cheese and half the white sauce (using a small spoon drop thick sauce on the cheese), repeat for another layer.
- Cover with cut outs, strips or extra pie crust. Brush top with a little milk. Bake for approximately 30 minutes, let sit for 5 minutes, cut and serve. Enjoy!
TO MAKE THE GALETTE
- Un-roll the round pie crust (or roll into a circle if using homemade) spread an inside circle (leave approximately one inch edge to cover the filling) with half the white sauce, top with the sliced prosciutto and top with the shredded cheese, then drop spoonfuls of white sauce. Fold the edges over the filling. Bake for approximately 30-45 minutes or until golden. Let sit for 5 minutes before serving. Enjoy!
Nutrition
Republished from March 31, 2015.
connie france says
please please do a cookbook
Rosemary says
Hi Connie, thanks, I did write a cookbook an Italian dessert book, maybe another one, one day although it is a lot of work. Have a great weekend.
Terri says
Can this be made ahead and frozen?
Rosemary says
HI Terri, yes you can freeze it either baked or unbaked. Just make sure to wrap it tightly and place in an airtight freezer bag. 🙂
Erma says
Hi, Rosemary
Thank you for this wonderful recipe. I’ve tried it, o Ed it and am making this beautiful itsluan recipe again! I’d share a pic of my first attempt if I saw the capability here, as it looked good and tasted even better. I formed a lattice with the top crust and brushed milk on the top. It produced a nice shine on the golden brown crust! I substituted bacon and kale for 2 of the ingredients and added lightly toasted pine nuts to the bechamel.
I can hardly wait to see how it turns out today!
Rosemary says
Hi Erma, thanks so much, so glad you enjoy it and great idea for the new take. Let me know how it turns out.:)
Marisa Franca says
Your pastry looks amazing. I sure would love to have a huge slice of it right now — I didn’t eat lunch and it looks so tempting. I hope all is going well. Since you probably don’t have any left I’ll have to make one myself. I’m pinning to make later.
Rosemary says
Hi Marisa, thanks so much. I hope you enjoy it. Have a great weekend.
Sarah Trenam says
I like to make my own pastry
What pastry would it be?
Rosemary says
Hi Sarah, you could use my pastry dough here is the link (I will also add it to the post), thanks so much. https://anitalianinmykitchen.com/pie-dough/ .
Jennifer Tammy says
This looks AMAZING — one question, what is white sauce?
Rose says
Hi Jennifer, thanks, a white sauce is a combination of flour, butter and milk thickened over low heat, it is also known as a Bechamel sauce.
Maureen says
A wonderful recipe again! It’s just so mouthwatering. I’m going to try to make this. I will look forward in making this as my dinner soon. Great dish!
Rose says
Hi Maureen, thank you let me know how you like it.
nicolthepickle says
I made this for supper. I did add some caramelized onions with balsamic vinegar to it. It was lovely. I enjoyed it so very much. Thank you for the recipe.
Rose says
I am glad you tried it with onions, I love onions, glad you enjoyed it!
nicolthepickle says
This looks super! I’m wondering if I could add onions? I’m sorry I should probably make the recipe as stated before substituting anything.
Veronica@downcakerylane says
Wow! I guess I did, lol!!
Veronica@downcakerylane says
I agree! You have some of the best recipes! I’m going to try this with spinach!
Rose says
Thanks so much, btw you read my mind. Have a great Easter.
Diane P. says
Another great recipe, Rose! This is something I will have to make soon! You always post some of the best recipes, and your pictures are fabulous! I’m getting hungry just looking at the torta rustica. Have you ever thought about doing a cookbook?
Rose says
Hi Diane, thanks so much, you are so kind. Yes I have thought about doing a cookbook, I would love to, one day I hope.