Quick and easy rustic shortcrust cake

Quick and easy rustic shortcrust cake

Today I share with you a very easy savory recipe, the EASY AND QUICK RUSTIC BRISÉ CAKE.
Going to the supermarket I saw this very very attractive purple cabbage that I love to photograph… Now from what I know, cabbage is a more winter ingredient, but it can really be found in all seasons of the year even in July like in this case.
Summer-autumn cabbages are sown from January to May; the winter ones in May and June; and the spring ones in August and September. So it’s in circulation often. I really recommend this savory pie. I stewed the cabbage in a pan together with another fabulous ingredient, the Tropea onion which, with its sweetness, gives this savory pie a truly unique flavour. Below is the recipe

Visit also my site of recipe in italian language I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time15 Minutes
  • Cooking time20 Minutes
  • Serving4
  • Cooking methodOven
  • CuisineItalian


2 sheets shortcrust pastry
1 cabbage (purple)
1 onion
10.5 ounces minced beef meat
7 ounces smoked scamorza cheese
1 egg (for brushing)
q.s. salt
q.s. extra-virgin olive oil



Pour the extra virgin olive oil into a non-stick pan and simmer the onion and cabbage. Add salt and continue cooking for 10 minutes.
Allow to cool. Line the savory pie mold with perforated paper and a disc of shortcrust pastry.
Pour in the cabbage, onion and minced meat filling. Add the sliced ​​mozzarella
Close the cake with another sheet of brisè, taking care to close the sides well towards the inside
Prick with the tines of a fork and brush with a beaten egg. Cook in a preheated oven at 356° for 25 minutes.
Let it to cool slightly and serve our rustic and quick torta brisè.

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