Potato Savory Pie with Goat Ricotta Cheese

Savoury pies are one of my favourite dishes. I love savoury pies, every kind of savoury pie: with puff pastry, with parmesan savoury pastry, with pie crust, give me a slice and I’ll be happy.

One of my latest experiment was born of a union I’ve always loved: the potatoes and goat cheese contrast.
Usually, I use feta cheese, but this time I wanted to try with a tasty goat ricotta.

Finally, I added a bit of thyme and some sliced potatoes on the top of the pie just to give some more colour and crunchiness.

The result was really good, so I decided to share it with you. Of course, if you give me a little slice of this potato pie ; )

If you like savoury pies too, have a look at the Agretti and Ricotta Savoury Pie.

Ingredients for a potato pie with goat ricotta cheese

For the Pie Crust

• 200 G of 0 Flour
• 100 G of butter, cold and diced
• 20 g of parmesan cheese, grated
• 60 g of ice water
• a pinch of salt

For the filling

• 2 potatoes
• 250 g of goat ricotta cheese
• 1 thyme branch
• Extra virgin olive oil
• a pinch of salt
• a pinch of pepper

For the decoration

• 2 little potatoes
• 1 thyme branch

Preparation

Step I: the pie crust

Put the flour, the parmesan cheese, salt and pepper, the cold butter diced in the mixer bowl.

Knead while pouring the cold water until the dough becomes smooth and elastic.

Wrap the dough into clingfilm and store in the fridge for 30 minutes.

Step II: the filling

Peel and cut into slices the potatoes and let them brown in a pan with a bit of extra virgin olive oil until soft and golden.

Put in a bowl the together with the ricotta goat cheese, the thyme, salt and pepper and stir well.

Step III: the Potato Pie

Take the dough and roll out the pastry into a circle shape 3mm thick.

Line a savoury pie mould with parchment paper and roll the dough into the mould.

Fill in the filling and preheat the oven to 180°C.

Peel and cut into slices the small potatoes too and put the slices on the top of the savoury pie.

Put your potato pie in the oven for 25-30 minutes.

Decorate with a thyme branch and eat warm.

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