Name: Gateau Basque Savory Pie
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Basque, French, Provençal French
Ingredients: Pastry Dough; 250 g all-purpose flour; 50 g almond flour; 210 g unsalted butter, softened; 150 g granulated sugar; 1 large egg, at room temperature; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; Filling; 200 g Spanish chorizo, diced; 150 g Manchego cheese, cubed; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 medium zucchini, diced; 1 small red onion, diced; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Provençal Herb Pesto; 60 g fresh basil leaves; 30 g fresh parsley leaves; 2 garlic cloves; 30 g pine nuts, toasted; 40 g grated Parmesan cheese; 120 ml extra-virgin olive oil; 1 teaspoon fresh thyme leaves; 1/2 teaspoon fresh rosemary, chopped; 1/4 teaspoon salt; Egg Wash; 1 large egg yolk

Description

This rustic Basque-style gateau features a tender, golden pastry shell encasing a bold filling of spicy chorizo, creamy Manchego cheese, roasted vegetables, and vibrant Provençal herb pesto. The result is a hearty, shareable savory pie with complex layers of cheesy richness, subtle heat, and aromatic herbs that blend French pastry technique with regional Spanish and Provençal flavors. Baked until crisp and golden, it makes an impressive centerpiece for any gathering.

Cultural Background

Gâteau Basque originates from the Basque region spanning southwestern France and northern Spain, where it traditionally appears as a sweet shortcrust pastry cake filled with black cherry jam or vanilla pastry cream, reflecting centuries-old baking traditions tied to local ingredients and festive occasions. This savory adaptation fuses that iconic French Basque dough technique with Spanish elements like chorizo and Manchego from the Iberian Peninsula and Provençal pistou-style pesto from southeastern France, drawing on Mediterranean herb traditions for a hearty tavern-style dish. The cross-cultural blend highlights how regional French and Spanish cuisines have long exchanged influences through trade and geography.

Recipe Info

PREP TIME: 45 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour 30 minutes (plus 30 minutes chilling)
SERVINGS: 8
DIFFICULTY: Medium

Ingredients

Pastry Dough
250 g all-purpose flour
50 g almond flour
210 g unsalted butter, softened
150 g granulated sugar
1 large egg, at room temperature
1 teaspoon baking powder
1/2 teaspoon kosher salt
Filling
200 g Spanish chorizo, diced
150 g Manchego cheese, cubed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium zucchini, diced
1 small red onion, diced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Provençal Herb Pesto
60 g fresh basil leaves
30 g fresh parsley leaves
2 garlic cloves
30 g pine nuts, toasted
40 g grated Parmesan cheese
120 ml extra-virgin olive oil
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary, chopped
1/4 teaspoon salt
Egg Wash
1 large egg yolk
1 tablespoon milk

Instructions

In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Beat in the egg until combined, then stir in the all-purpose flour, almond flour, baking powder, and salt to form a soft dough. Divide into two equal portions, flatten into disks, wrap in plastic, and chill for 30 minutes.
Preheat oven to 200°C (400°F). Toss the diced bell peppers, zucchini, and red onion with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until tender and lightly caramelized, then set aside to cool.
In a food processor, combine basil, parsley, garlic, pine nuts, Parmesan, thyme, rosemary, and salt. Pulse while drizzling in the olive oil until a thick pesto forms; adjust consistency with a splash more oil if needed.
In a skillet over medium heat, cook the diced chorizo for 5 minutes until it releases some fat and begins to crisp. Remove from heat and mix with the roasted vegetables, cubed Manchego, and 4-5 tablespoons of the pesto until evenly coated.
On a lightly floured surface, roll one dough disk into a 28 cm (11-inch) circle and fit it into a 23 cm (9-inch) springform pan or pie dish, pressing gently up the sides. Spread the filling evenly inside, leaving a 1 cm border.
Roll the second dough disk into a 28 cm circle and place over the filling. Crimp the edges to seal, then brush the top with the egg yolk mixed with milk. Cut a small steam vent in the center.
Bake at 180°C (350°F) for 40-45 minutes until the crust is deep golden brown and firm to the touch. Cool in the pan for 15 minutes before slicing and serving warm or at room temperature.

Tips

- Chill the dough thoroughly before rolling to prevent shrinkage and ensure flaky layers.
- Avoid overfilling the pie to prevent leaks during baking; use any extra pesto as a dipping sauce.
- Substitute Manchego with aged cheddar if unavailable, or add a pinch of smoked paprika to enhance the chorizo's bold flavor.

Nutrition

Calories: 520
Protein: 18 g
Carbs: 38 g
Fat: 34 g