📝 About This Recipe
Hailing from the sun-drenched city of Lecce in Puglia, the Rustico Leccese is the undisputed king of Salentine street food. This savory treasure features two discs of buttery, shatteringly crisp puff pastry concealing a molten heart of velvety béchamel, tangy tomato, and gooey mozzarella. It is a sublime marriage of French pastry influence and Mediterranean soul, traditionally enjoyed warm while strolling through the Baroque streets of the 'Florence of the South'.
🥗 Ingredients
The Pastry Shell
- 2 sheets All-butter Puff Pastry (high quality, chilled but not frozen)
- 1 Egg (beaten with a splash of milk for the egg wash)
The Béchamel Filling
- 250 ml Whole Milk (warmed slightly)
- 25 grams Unsalted Butter
- 25 grams All-purpose Flour
- 1 pinch Nutmeg (freshly grated is best)
- 1/4 teaspoon Fine Sea Salt
- 1 pinch Black Pepper (freshly cracked)
The Heart of the Rustico
- 100 grams Peeled Plum Tomatoes (canned San Marzano, drained and crushed by hand)
- 125 grams Mozzarella fior di latte (diced small and patted dry to remove excess moisture)
- 1 teaspoon Extra Virgin Olive Oil (to season the tomatoes)
- 1 pinch Dried Oregano (optional, for the tomato seasoning)
👨🍳 Instructions
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1
Start by preparing the béchamel: Melt the butter in a small saucepan over medium-low heat. Once bubbling, whisk in the flour to create a roux and cook for 2 minutes without browning.
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2
Gradually pour in the warm milk while whisking constantly to prevent lumps. Continue cooking until the sauce thickens significantly—it should be denser than a standard pouring béchamel to stay inside the pastry.
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3
Season the béchamel with salt, pepper, and a generous grating of nutmeg. Remove from heat, transfer to a bowl, and cover with plastic wrap touching the surface to prevent a skin from forming. Let it cool completely.
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4
Prepare the tomato filling: In a small bowl, mix the crushed tomatoes with a drizzle of olive oil, a pinch of salt, and oregano. Ensure the tomatoes are well-drained of excess juice.
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5
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
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6
Roll out your puff pastry sheets. Using a circular pastry cutter (approx. 10cm/4 inches), cut out 12 circles. These will be the bases and the lids.
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7
Using a slightly smaller cutter (approx. 8cm/3 inches), gently press into 6 of the circles to mark a border, being careful not to cut all the way through. This helps the pastry rise around the filling.
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8
Place the 6 base circles on the baking sheet. Spoon a generous tablespoon of the cooled béchamel into the center of each, leaving a 1.5cm border clear.
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9
Add a teaspoon of the seasoned tomato pulp on top of the béchamel, followed by a few cubes of the dried mozzarella.
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10
Lightly brush the exposed edges of the pastry bases with the egg wash. Place the remaining 6 pastry circles (the lids) over the filling.
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11
Press the edges firmly with your fingers to seal. For a truly professional look, use the 10cm cutter again to trim the edges of the assembled rustico, ensuring the two layers are perfectly fused.
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12
Brush the tops of the rustici generously with the egg wash. This creates the signature deep golden, lacquered finish.
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13
Bake for 25-30 minutes, or until the pastry has puffed up beautifully and turned a rich, golden brown.
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14
Remove from the oven and allow them to rest for at least 5-10 minutes. This is crucial—the filling is molten and needs a moment to set so you don't burn your palate!
💡 Chef's Tips
Always use all-butter puff pastry for the best flavor and lift; vegetable oil versions won't achieve the same flaky height. Ensure your béchamel and tomato fillings are cold when assembling; warm filling will melt the pastry butter prematurely and prevent rising. Pat the mozzarella extremely dry with paper towels to avoid a 'soggy bottom' effect from excess water. Don't skip the second trim with the pastry cutter after sealing; it creates clean edges that allow the puff pastry layers to separate and rise evenly. If the pastry feels too soft while working, pop the tray in the fridge for 10 minutes before baking to firm up the fats.
🍽️ Serving Suggestions
Serve warm as a 'merenda' (mid-afternoon snack) with a cold Salento lager or a crisp Rosato from Puglia. Pair with a simple side of marinated olives and taralli for a complete Aperitivo experience. For a light lunch, serve alongside a fresh rocket (arugula) and cherry tomato salad with balsamic glaze. Carry them in brown paper bags for an authentic 'cibo di strada' feel during an outdoor picnic. Enjoy with a glass of Primitivo di Manduria if serving as a savory starter for a dinner party.