I promised I’d be back with more about my Berlin adventure, and here I am! Last month I travelled through Berlin for a few days and had the chance to meet up with Marta Greber from What Should I Eat For Breakfast Today for this *amazing* picnic. Marta had come to my workshop in Croatia to lend a hand and is one of the warmest, sweetest, and friendliest people I’ve ever met. And not only that, but she is an incredible cook to boot! After we shot these savory pies they got very cold and I woofed it down since I hadn’t had breakfast that morning, and even chilled these pies tasted insanely good. I can only imagine the heaven that would exist being able to eat one of these guys warm from the oven! Savory pastries are severely underrated, in my opinion, I think they should be as common if not more common than the sweet ones. There’s just something about cheese and bread and salt and veggies and butter all rolled into one that makes my stomach grumble in the most wonderful way. We had another breakfast snack with Marta that I’ll be sharing in a separate post, but just a head’s up that it involves both pumpkin and chocolate. So yeah, get excited folks 😀
P.S. You can take a look at Marta’s post here for more picnic goodness!

5 from 1 vote

Savory Pumpkin and Rosemary Pie

Servings 1 pie

Author Eva Kosmas Flores

Ingredients

Filling

1 pound 2 ounces pumpkin (seeded, peeled and cut roughly 2-inch cubes)
2 ounces Jerusalem artichoke
4 ounces feta (freshly crumbled)
1 tablespoon diced fresh rosemary
pinch of salt
1 onion chopped
2 cloves garlic (minced)
2 celery stalks

Crust

2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
big pinch of salt
8 ounces unsalted butter (cold)
1 cup water (cold)
1 whisked egg for brushing

Instructions

For the filling, heat an oven to 350 degrees Fahrenheit or 180 degrees Celsius. Cover a tray with a baking paper, place on it pieces of pumpkin, Jerusalem artichoke, feta, rosemary, onion and garlic, drizzle it with oil, sprinkle with salt and bake for about 30 minutes.
Meantime cut celery stalks into small pieces and fry in a pan over a medium heat.
When your veggies and feta are baked, move them to a bowl and smash, then add celery and mix it in. Let it cool.
For the crust, you can use a ready made pie dough or you can make one yourself. Place flour, sugar and salt in a bowl. Add the butter cut in a very small pieces and rub it into the flour using your fingers. Add half of the water and mix it with the dough (I used hands). Add the rest of the water spoon after spoon, just so the dough comes together nicely. Make a ball, roll it in a foil and leave in your fridge for about an hour.
Cut your dough in half. Flour a surface and roll each piece so it will fit into a pie form.
Place one piece of rolled dough in the pie form, place filling on it and cover with the other rolled dough. Then you can do some fancy shapes on the edges
Brush the dough with a lightly beaten egg. Bake for about 30 minutes.

Discussion

Christiann Koepke says:

So lovely!!!! Yay for sharing sweet memories on no sleep!! xo

Ruth Miranda says:

I’d much rather have a savoury pie than a sweet one, quite frankly!!! THis looks soooooo good!
http://bloglairdutemps.blogspot.pt/

Lili @ Travelling oven says:

Pie looks so delicious and love the photos, beautiful Autumn mood! <3

Lisa at celebrate creativity says:

Eva, I love the pretty styling and the setting is spectacular. You do some wonderful scouting. What a sweetly isolated locale. Such a break to capture everything at the right time of day to take advantage of the mood-setting, rolling fog.

Beautiful.

My pleasure to pop by.

Angela – Patisserie Makes Perfect says:

The pie looks amazing and the setting looks wonderful too. I love Marta’s blog, it’s one of my favourites and the flavour combinations she comes up with are amazing.

Your photos are wonderful as ever Eva.

Julia @ HappyFoods Tube says:

I always admire you photos. They are always perfect and somehow they have calming effect on me! Is that even possible? 🙂

clinton ferrara says:

We have lots of pie pumpkins to play with so your recipe is on my list. I’ve never made a pie crust but I want to try it. My grandmother used lard. Would that work here? We render our own from the hog we buy every year. It is pure and organic and gmo free.
I enjoy your posts. Food and Photography.

Eva Kosmas says:

Thanks so much Clinton!! You could definitely use lard for the crust, that’s so awesome that you guys make your own lard from a hog every year!

Regina says:

Dear Eva,

I guess I lost one more opportunity to join you in one of your workshops. I was planning on sign up for the ‘Appalachia’ workshop that will happen in May, and I’ve just found out it’s sold out. I feel like a bummer 🙁
Anyhow, if someone for some reason gives up, please contact me, I would love to be there.

Thank you so much.

Marina says:

Someone else commented that your photos always relax her, and I must say that’s true for me as well. It’s a sense of a return to a safe hearth, with the aromas of delicious baking, and the calmness and beauty which bewitches me every time. I had seen Christiann’s blog post about this magical early morning photo shoot, and I’m delighted to be reminded of it again with you. I love the dreamy fog and the oasis of that small, beautifully set table and the delicious savory pie, which I will definitely be making. Perfection all around.

Brooke says:

This looks so lovely! And the pie sounds like a great combination!

Sarah says:

You should make these pinable on pinterest.

ellie | from scratch, mostly says:

First of all, where can I get myself a location/backdrop like that in LA? It’s like I’ve gone to heaven (literally) and bam, there’s a picnic waiting for me amid the clouds. hah!! So beautiful, Eva…. 0_0 And Marta does seem like such a genuine sweetheart. So great to read of food bloggers speaking highly of others! We need more of that in this world, don’t you think?

pictame says:

wow, great, I was wondering how to cure acne naturally. and found your site by google, learned a lot, now i’m a bit clear. I’ve bookmark your site and also add rss. keep us updated. https://www.pictame.biz/