Introduction
This is a great savory pie – especially if you like olives. While no single step is too difficult, it is a bit time consuming. Plus the pie takes a long time to cool. The olive oil dough is very forgiving to work with, so don’t worry. Make sure you get high quality ricotta cheese and olives, otherwise it won’t turn out well.
Recipe Outline
| Recipe: Recipe Review: Ricotta and Broccoli Rabe Pie | Special Equipment: 9-Inch Springform Pan |
| Source: Dessert Person | Time: 6 hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Flaky Olive Oil Dough (Twice)
Making The Filling
Tip: You can use a cherry pitter to quickly pit the olives.
Assembling And Baking The Pie
Tip: Save some of the extra dough that you cut off for the rounds for patching the sides later.
Baking The Pie
Final Product
Key Takeaways
- Use high quality ricotta and olives.
- While anchovies aren’t required, they are recommended.
- Final Score: 4/5 – Overall this is a fun pie to make and a great example of savory baking. The olives come through more than the broccoli, but it still tastes great. It’s a good way to practice for the All Allium Deep-Dish Quiche that appears right after in the book.
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