Ortolana rustic pie (rustic pie with vegetables)

My ortolana rustic pie is a pie very simple to do, the filling is made up almost entirely of vegetables and will be appreciated by everyone, adults and children.

recipe given by our chef at .

ricetta immagine


500 g flour
150 g butter
170 ml water
20 g yeast

2 eggplants
2 zucchini
10 cherry tomatoes
20 m extra virgin olive oil
cheese (like mozzarella for pizza)

1 egg

These ingredients are able to feed:  16persons


Put in a bowl the flour to form a fountain. At the center put the softened butter, and put salt on one side, dissolve the yeast in the warm water and pour into the bowl with the flour. Knead for a long time until you get a smooth, homogeneous and very elastic dough. Cover the bowl with plastic wrap with holes, or with a damp cloth, and let rise for about 2-3 hours, or until the dough has doubled in volume.
Meanwhile, place the oil in a pan and lightly fry the garlic, then add the zucchini and eggplant cut into chunks. Add the tomatoes cut in quarters and a pinch of salt and cook for about 15 minutes and let cool.
When the dough is leavened roll it out with a rolling pin and line the mold (this mixture is enough for two cake tins of 22-23 cm), spread the vegetables and put some stick of melted cheese, cut the edges of excess dough, and fold them towards the inside; leftovers from the pasta you can combine them all together, lay them out again and cut them with the cutter of various shapes and arrange on the vegetables. Brush the dough surface with beaten egg and bake at 180° C for about 30 minutes.

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