Beetroot Savory Pie

Name: Beetroot Savory Pie
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: Puff pastry rectangular 8.1 oz; Precooked beets 1 cup; Gorgonzola cheese sweet 5.3 oz; Thyme 3 sprigs; Fine salt to taste; Black pepper to taste; Eggs 1

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239

Calories per serving

Vegetarian

Energy Kcal 239
Carbohydrates g 14.7
of which sugars g 1.8
Protein g 6.4
Fats g 17.3
of which saturated fat g 7.17
Fiber g 1.4
Cholesterol mg 43
Sodium mg 372

Difficulty: Very easy
Prep time: 10 min
Cook time: 15 min
Serving: 6
Cost: Average

PRESENTATION

Beetroot savory pie is a real showstopper on any table, let me tell you. With its bright color and unexpected mix of flavors, it's just, wow. In Italy, beetroot’s not always the go-to—truthfully—but in this dish, it really really shines. Especially when you pair it with gorgonzola. The sweet, earthy beetroot meets the tangy, strong cheese, creating a balance that might just surprise you at first bite. Seriously good. Using precooked beetroot and ready-made puff pastry keeps it super simple, so you end up with a dish that looks and tastes special without much effort. Really.

The top gets all golden in the oven, while inside stays moist and colorful. And each slice? As appealing as it is tasty. This beetroot savory pie isn’t just for beetroot lovers. Nope. It has this way of winning over skeptics with its mix of sweet and savory.

Italian kitchens often serve beetroot tart as an appetizer or a light vegetarian main—offering a change from those typical tomato-based dishes. And you know what? Regional variations abound. Some prefer beetroot quiche with goat cheese or feta for a saltier flavor. In areas where pasta alla barbabietola is popular, the same beetroot and cheese combo often pops up in pastries too.

The best part? The tender pastry stays intact, hugging that creamy filling so every bite feels just right. It's common to serve with a simple salad or as part of a larger buffet, and it's delicious warm or room temp. For sure. You get this crispy crust, a moist filling, and a bold color that sparks conversation. This beetroot tart is really a simple way to give beetroot a second chance—especially with flavors that blend so well with just a few ingredients. Whether you call it a beetroot quiche or a pie, it’s about making something easy that still feels a bit special.

INGREDIENTS

239

Calories per serving

Puff pastry 8.1 oz (230 g) - rectangular

Precooked beets 1 cup (210 g)

Gorgonzola cheese 5.3 oz (150 g) - sweet

Thyme 3 sprigs

Fine salt to taste

Black pepper to taste

for brushing: Eggs 1

Preparation

How to prepare Beetroot Savory Pie

To make the beetroot savory pie, start by preparing the ingredients: take the pre-cooked beetroot and cut it into slices a few millimeters thick 1, then remove the rind from the sweet gorgonzola and cut it into chunks 2. Finally, separate the yolk from the egg white, place them in two different small bowls, and lightly beat both with a fork 3.

Now take the puff pastry roll, unroll it, and cut it in half lengthwise 4, then transfer one of the halves onto a baking sheet lined with parchment paper and preheat the oven to 356°F in static mode. Cover the surface of the puff pastry with the beetroot slices, being careful to leave the space around the edges free 5, then distribute the gorgonzola pieces evenly 6,

salt 7, pepper, and add the thyme leaves 8. Finally, brush the edges of the puff pastry rectangle with the egg white 9.

At this point, take the remaining half of the puff pastry and, with a pastry wheel or a small knife, make closely spaced horizontal cuts along the entire length of the sheet, always taking care to leave the edge of the rectangle intact 10. Gently lift the perforated sheet and lay it over the first sheet, covering the filling and aligning the edges 11. Press with your fingers on the edges to seal the two sheets together 12.

Now take the yolk and brush the entire surface of the savory pie 13, then bake it at 356°F in the preheated static oven for about 15 minutes, until the puff pastry is nicely golden 14. Once it has cooled slightly, your beetroot savory pie is ready to be sliced and served 15!

Storage

The beetroot savory pie can be stored in the refrigerator, in an airtight container, for about 2 days. Freezing is not recommended.

Advice

Do you like the modern look of this savory pie? Offer it in more variations by replacing the beetroots with other seasonal vegetables previously sautéed in a pan!

For the translation of some texts, artificial intelligence tools may have been used.