bell peppers and speck savory pie

Shared by @greenforest · Makes 6 slices · Main dishes

Ingredients

• 1 1 serving Sfoglia delicata
• 1 1 serving Peppers, bell, yellow, raw
• 1 1 serving Peppers, bell, red, raw
• 250 grams Ricotta Light
• 1 eggs Egg
• 2 tbsp Grated Parmesan Cheese
• 80 grams speck
• 1 cloves Peeled Garlic Cloves
• 1 1 serving Salt

Instructions

1. BELL PEPPERS
2. 1. Wash the peppers, remove the seeds and inner membranes, and cut them into cubes or thin strips.
3. 2. Cook them in a non-stick pan with the garlic clove and a splash of water (covered with a lid) for about 10–15 minutes until softened.
4. 3. Add a little more water if they become too dry. Once cooked, remove the garlic, season lightly with salt (don't overdo it, as the speck is already salty), and let cool slightly.
5. SPECK
6. 1. Sauté the speck in a very hot pan without adding oil for a couple of minutes, until it becomes slightly crispy.
7. RICOTTA MIXTURE
8. 1. In a large bowl, mash the ricotta with a fork until creamy.
9. 2. Add the egg, grated cheese, a pinch of black pepper, and the torn basil.
10. 3. Put the warm peppers and crispy speck into the mixture, stirring well to distribute the ingredients evenly.
11. ASSEMBLE AND BAKE
12. 1. Line a baking pan with the shortcrust pastry (keeping the parchment paper underneath).
13. 2. Prick the base with the tines of a fork to prevent it from puffing up.
14. 3. Pour the ricotta, pepper, and speck filling onto the base and spread it evenly with a spoon.
15. 4. Fold the edges of the pastry inward.
16. 5. Bake in an oven preheated to 180°C (fan-assisted) for about 30–35 minutes, or until the base is golden and the filling has set.

Nutrition per serving

• Calories: 172
• Protein: 10.2g
• Carbs: 10.7g
• Fat: 9.4g
• Fiber: 0.8g
• Sugars: 0.4g
• Sodium: 365mg

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