This pie is incredibly easy to make and tastes great. The only work that needs to be done is slicing the squash and the potatoes and then assembling the slices in a nice shape, something which is very satisfying for the artistically inclined. 😉
I advise using a mandoline but if you don’t have it, make sure you cut very thin slices with your knife, otherwise the baking time will be longer.
With this torta salata, as we call it in Italy, you have the ideal dish for a vegetarian lunch or a reasonably quick dinner. During Summer I use courgette, but I tend to prefer this version because of the sweetness added by the butternut squash.
Instead of mild pecorino you can use shredded mozzarella for pizza (the dryer one), but pecorino is definitely tastier. Of course you can use or any other cheese of your choice like Gouda, Cheddar or similar, also very tasty!
And if you have any squash and/or potatoes leftovers, make a nice soup.
𝕋𝕠𝕣𝕥𝕒 𝕤𝕒𝕝𝕒𝕥𝕒 𝕕𝕚 𝕫𝕦𝕔𝕔𝕒 𝕖 𝕡𝕒𝕥𝕒𝕥𝕖
(savoury potato-squash pie)
• 1 roll of rectangular puff pastry
• about 200 gr. of butternut squash, peeled and without seeds (approx. 250 gr. whole)
• 2-3 medium potatoes (approx. 300-350 gr. unpeeled)
• 200 gr. grated mild pecorino cheese or mozzarella for pizza
• 60 gr. grated Parmesan cheese or Pecorino Romano
• dried oregano
• extra virgin olive oil
• black pepper
Preheat the oven to 170°C / 340°F.
Peel both the squash and the potatoes. Slice the squash with the mandoline or with a knife and set aside.
Slice the potatoes with the mandoline or with a knife. Put them in a bowl of water to avoid them getting discoloured.
Roll out the dough on a rectangular baking tray leaving its own baking paper underneath it (or adding it if it’s not part of the packaging). Poke holes in the dough using a fork.
Leave about 1 cm. / 0,39 in. free on all sides and sprinkle the grated pecorino or mozzarella over the dough.
Cover with the sliced squash and season with salt, pepper and oregano.
Sprinkle half the grated Parmesan cheese or Pecorino Romano over the squash and then cover with the potato slices, arranged like fish scales.
Fold the edges of the dough slightly to keep all the stuffing layers inside the pie.
Drizzle with a small quantity of olive oil and season with salt and pepper to taste.
Sprinkle the remaining Parmesan cheese on top of the potatoes and bake for about 25-30 minutes or until beautifully golden (poke the center with a fork to check that both squash and potatoes have softened).