Beetroot Savory Pie

The beetroot savory pie is a colorful and tasty dish that can stand out both as an appetizer and as a main course. Here’s the recipe with an Italian twist.

Ingredients

• 1 roll of brisée dough (or puff pastry if you prefer)
• 2-3 medium beets, cooked and sliced
• 200 g of goat cheese, preferably fresh (or ricotta if you prefer a more delicate taste)
• 1 small red onion, thinly sliced
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Fresh or dried thyme (optional)
• Sesame seeds or poppy seeds for garnish (optional)
• 1 beaten egg (for brushing the dough)

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Roll out the brisée dough in a pie dish, preferably with a removable bottom, leaving the parchment paper attached to the roll under the dough. Prick the bottom with a fork.
3. In a pan, heat a drizzle of oil and sauté the thinly sliced red onion until translucent.
4. Arrange a layer of cooked and sliced beets evenly on the bottom of the dough.
5. Then distribute the crumbled goat cheese (or spoonfuls of ricotta) and previously sautéed onion on top.
6. Season with salt and pepper to taste. If you like, add some fresh or dried thyme over the filling.
7. Fold the edges of the brisée dough inward to create a rustic rim and brush the beaten egg over the edges.
8. Sprinkle sesame seeds or poppy seeds along the edge of the pie for a crunchy and decorative touch.
9. Bake the savory pie for about 25-30 minutes or until the dough appears golden and crispy.
10. Let it cool down slightly before serving.

Curiosity

Beets are roots rich in antioxidants and have a sweetish flavor that complements the savoriness of the goat cheese. Moreover, their vibrant coloration can really make every dish more cheerful and inviting. In Italy, pairing with goat cheese is not as common as in other European cuisines, but it is gaining popularity for its balanced contrast of flavors.