Beetroots are one of autumn’s sweetest treats. Now, think of combining juicy, sweet, roasted beetroot with caramelised red onions and sharp gorgonzola. Sounds good, uh?
This pie is so incredibly easy but I promise it won’t disappoint. Give it a go for a sophisticated dinner.
Puff pastry - 1 frozen sheet, defrosted (preferably rectangular, though round will work too)
Beetroot - 1 medium
Red onion - 1 large, thinly sliced lengthwise
Gorgonzola (or other kind of blue cheese like stilton or roquefort) - 100g
Thyme - 1 tsp dried
Walnuts - a handful, chopped
Salt and pepper - to taste
Olive oil - to caramelise the onion
Cane sugar - 1 tsp
Pre-heat the oven to 200C and roast the beetroot with skin on for about 20 minutes or until it’s cooked through. Wait until cool enough to handle, then peel off the skin and slice. Season with salt and pepper and set aside.
In the meantime, heat olive oil in a pan and add the onions. Season with salt and pepper and cook over medium-low heat until they start to become translucent. Add the sugar, thyme and continue to sauté on low heat until the onions have been reduced to a deep, reddish-brown marmalade. If required, add a few splashes of water in the process. Set aside to cool.
Unroll the puff pastry sheet and cut into half on the longer side so you have 2 equal rectangles. Take one rectangle of pastry and place one layer of onions, one layer of gorgonzola and top with one layer of roasted beetroot. Add the chopped walnuts.
Place the remaining pastry on top and press the sides with a fork to seal.
Bake for 15-20 minutes until the pastry is crispy and golden. Check the bottom to make sure it’s not soggy. If required, transfer the pie to the lowest rack in your oven and bake for another 1-2 minutes.