Savoury pie with Pecorino Toscano PDO

Torta salata con Pecorino Toscano DOP e pancetta affumicata

Ingredients (6 people)

  • 250 g of puff pastry
  • 180 g of grated Pecorino Toscano PDO
  • 120 g of smoked bacon
  • 2 eggs
  • 1 yolk
  • 240 ml of milk
  • 120 ml of cream
  • Nutmeg to taste
  • Salt and pepper to taste


Spread the puff pastry on the bottom of a round cake baking tray and pierce it with a fork.
Cut the bacon into strips, toast them in a pan, and let dry (avoiding to remove all the moisture), then place them on the puff pastry.
Boil the milk and cream with a sprinkle of nutmeg. Batter the egg and the yolk with salt and pepper, then add the grated Pecorino Toscano. Combine all the liquids, mix well, pour the mixture into the cake tray, and bake at 180° C for about 30 minutes.
Serve the savoury pie warm.

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