Autumn Savory Pie

Method

1. Prepare the savory pastry: mix 00 flour, salt, sugar, fresh thyme, and black pepper. Add cold butter pieces and rub in until sandy. Add cold egg yolks and milk. Work the dough until smooth. Divide into two parts (base and lid) and refrigerate.
2. Slice the leek thinly and coarsely cut the black kale. Sauté the leek, then add the porcini mushrooms and black kale. Cook very quickly. Deglaze with a little cream. Set aside.
3. Slice the Delica pumpkin thinly using a mandoline.
4. Roll out the pastry to about 0.5 cm thickness for the base. Line the tart pan, slightly raising the edges. Prick the bottom. Layer speck on the bottom to create a waterproof layer.
5. Add leftover cheese pieces (e.g., Rosa, Camona, Montasio), then a thin layer of pumpkin slices, then the sautéed vegetables, a drizzle of cream, and generous Parmesan. Repeat layers.
6. Roll out the lid pastry to 0.5 cm, place on top, and seal the edges.
7. Brush with egg wash (egg and cream) for shine. Decorate with leaf shapes. Cut a small hole in the center for steam.
8. Refrigerate for 5 minutes before the second coating (to maintain color). Bake at 170°C with a baking stone on the bottom rack for even cooking of the base.
9. Let rest for 15 minutes before turning out.