Savory Speck and Onion Pie Recipe - Torta Salata con Speck e Cipolle

People often associate the concept of savory pies with the French, perhaps because of the word quiche. However, there is a long Italian tradition as well, and this savory speck and onion pie will be a pleasing base for a lunch that though not too light, will be tasty indeed. Thinly sliced it will also be a nice antipasto. The recipe will serve 4:

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

• 8 ounces (200 g) commercially prepared puff pastry dough of the kind one also uses to make vol-au-vents
• 1 pound (450 g) onions
• 1/4 pound (100 g) speck, cut into thin strips
• 1/3 cup heavy cream
• 1/3 cup whole milk
• An egg
• 1 tablespoon unsalted butter
• 1 teaspoon freshly chopped chives
• Salt and pepper to taste
• 1 tablespoon freshly grated Parmigiano
• Butter for greasing a 9-inch (23 cm) pie plate.

Preparation:

Begin with the filling: Slice the onions and sauté them in a pot; when they have wilted some add the speck and continue to cook, stirring occasionally, until the onions are golden. Season the mixture to taste with salt, pepper, and chives.

Preheat your oven to 360 F (180 C).

Grease the pie plate; roll the dough out and line the pan with it. Combine the cream, egg, milk, and Parmigiano in a bowl and season the mixture to taste with salt and pepper (remember that the speck is salty). Distribute the onions and speck evenly over the dough, add the cream mixture, and bake the pie for about 20 minutes.

Yield: 4 servings savory speck and onion pie.

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