Quick Cuisine: Rustico Pugliese (Puff Pastry Pie)

I am lucky to host quite a few house guests these days. Nothing makes me happier than cooking for them. Although, at a point I do run out of ideas…so I turned to my friends from Brindisi for advice (who cooks better for a crowd than Southern Italians?) Their response: rustico. Rustico is a savory pie frequently made in Southern Italy. It has the comfort elements of the pastry and cheese and richness when the besciamella and tomato sauce mix. Bonus? It comes together in 30 minutes. Kid-friendly and delicious for all ages. What I enjoy most? Making it with my niece. All the feels there. I hope you enjoy it!

Ingredients

• Two puff pastry sheets - (I use round, but if you only have square/rectangle also fine!)

• 125 ml/ 1/2 cup of strained tomato (I use Pomi passata)

• One large ball of mozzerella (I would not use burata here, too much liquid)

• 150 grams/ 5 oz of thinly sliced ham (I used cooked ham, not proscuitto)

• 200 ml/ 3/4 cup of besciamella (I use ready made - but here’s a very good recipe if not available)

  Directions

  Preheat the oven to 200F/390 C. If you are making besciamella from scratch. Do that first!

  In a large pan unroll the puff pastry keeping the parchment paper, it lines the pan and makes removal much easier post baking. Next, poke holes with a fork on the bottom so the crust cooks evenly. Spread the tomato sauce in an even layer. Next rip up the mozzerella and spread evenly. Next layer the ham, then spread the besciamella on top. Carefully place the puff pastry over. Poke some holes in the top with a fork and bake for 25 minutes. Let it cool for at least 10 minutes before serving. Enjoy!