An endless delight to welcome autumn in the tastiest of ways: our rustic savoury pie with cannellini hummus, pumpkin and Brie.

The secret of this savoury galette lies in the delicate harmony of flavours created by its ingredients. A fragrant brisée pastry perfumed with aromatic herbs. A sweet heart of pumpkin and cannellini embellished with a generous dose of voluptuous Brie.

Dulcis in fundo, here comes the star player of the cold season, timidly beginning to peep through the market stalls: the pear. Yes, because hidden between the creaminess of the hummus and the gentleness of the pumpkin we find it, in a combination of aromas and fragrances that are hard to resist. Let’s prepare it together.

Savoury pie with cannellini hummus, pumpkin, pear and Brie – the perfect vegetarian recipe for autumn


  • One roll of brisée pastry
  • 150 g precooked cannellini beans
  • a tablespoon of lemon juice
  • 20 g tahina
  • 200 g untreated Delica pumpkin
  • 150 g pear
  • 150 g Brie
  • black pepper and sweet paprika as desired
  • mixed seeds, sage and rosemary as desired
  • salt and extra virgin olive oil as desired


  1. Start with the brisée pastry: roll it out and sprinkle with chopped sage and rosemary. Press with your fingers so that the aromatic herbs adhere well to the dough.
  2. Now prepare the cannellini hummus. In a bowl, mix the pre-cooked beans, tahina, oil, salt, paprika and lemon juice. Blend until a thick, velvety cream is obtained.
  3. Spread the cannellini hummus on the brisée pastry, leaving the edges free.
  4. Finely slice the pear and pumpkin (if you wash them well, there is no need to remove the skin). Place on top of the hummus.
  5. Finish off with the pieces of Brie, a drizzle of oil, season with salt and pepper and sprinkle with mixed seeds.
  6. Fold the edges of the pastry inwards and pinch together as necessary every couple of inches.
  7. Bake in a preheated oven at 180°C for about 30 minutes, until golden brown.
  8. Once cooked, decorate the savoury pie with cannellini hummus, pumpkin, pear and Brie with fresh rosemary. Enjoy!
torta salata con hummus di cannellini zucca e brie - palazzetti magazine

Leave a Message

Your email address will not be published. Mandatory fields are marked with *

About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.