Method

1. To make the Mushroom, Ricotta and Ham Savory Pie, start with the mushrooms: wash them thoroughly under running water to remove any soil, then slice them and put them in a bowl. Heat a drizzle of extra virgin olive oil in a skillet with half a finely chopped onion and, when the onion is golden, add the mushrooms and sauté everything for a few minutes over high heat.
2. Cover the skillet with a lid, lower the heat and keep cooking the mushrooms until tender, about fifteen minutes: when they are done, salt them, transfer them to a plate and let them cool slightly. Then, in a bowl, beat the eggs with the fresh ricotta, the grated Parmigiano and a pinch of salt and pepper: once these ingredients are well combined, add the diced cooked ham and the mushrooms too.
3. Line a round baking pan, 26 cm in diameter, with parchment paper and lay the puff pastry inside it: prick the pastry on the bottom with a fork and pour the filling into the pan. Fold the edges of the pastry inward, then bake in a conventional oven at 190 °C (375 °F) for about 40 minutes. When it is ready, let the Mushroom, Ricotta and Ham Savory Pie cool to room temperature and serve it on a serving plate. Finally, remember to download our App with exclusive content and fewer ads!