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Beetroot and ricotta stacked pithivier recipe

Beetroot and ricotta stacked pithivier recipe

8 ratings

For a festive vegetarian showstopper, try this beetroot and ricotta stacked pithiver recipe. Bright layers of beetroot are layered up with herby ricotta and wrapped in buttery puff pastry - bake until golden and slice to reveal the striking striped effect inside. See method

  • Serves 6
  • 35 mins to prepare and 35 mins to cook
  • 463 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 60g pecans, finely chopped
  • 3 x 300g packs cooked beetroot, drained, sliced and patted dry with kitchen paper
  • 2 x 250g tubs ricotta
  • 1 garlic clove, finely crushed
  • 6 sprigs thyme, leaves picked
  • ½ tsp ground nutmeg
  • 2 eggs
  • 2 x packs 280g Jus-Rol ready-rolled gluten-free puff pastry
  • 4 tbsp red onion chutney
  • steamed greens, to serve

Perfect with:

  • Tesco Finest Prosecco Rose 75Cl
  • Tesco Finest Prosecco Valdobbiadene Docg 75Cl
  • Tesco Finest Prosecco DOC 75Cl

Perfect with:

  • Tesco Finest Prosecco Rose 75Cl
  • Tesco Finest Prosecco Valdobbiadene Docg 75Cl
  • Tesco Finest Prosecco DOC 75Cl

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    If you don't have red onions, try using white, brown or spring onions

    Each serving contains

    • Energy

      1930kj
      463kcal       23%

    • Fat

      28g 39%

    • Saturates

      11g 56%

    • Sugars

      16g 18%

    • Salt

      1.4g 23%

    of the reference intake
    Carbohydrate 38.8g Protein 13.1g Fibre 6g

    Method

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with greaseproof paper.
    2. Toast the pecans for 5 mins in the oven. Set aside to cool.
    3. Mix together the ricotta, garlic, thyme, nutmeg, 1 egg and seasoning until well combined.
    4. Unroll one of the sheets of pastry and cut into a 20cm wide circle, using a plate or bowl as a template, if possible, then place on the lined baking tray. Take the second sheet of pastry out the fridge to come up to room temperature.  
    5. Smooth a third of the ricotta on the pastry base, leaving a 2cm border around the edge, then arrange one-third of the beetroot over the ricotta. Repeat, layering the ricotta and beetroot until you’ve used all the ingredients, finishing with a layer of beetroot. Spoon over the onion chutney and sprinkle on the pecans.
    6. Brush the edges of the pastry base with a little egg, then smooth the second sheet of pastry over the filling, trimming to a circle so it is fully enclosed. Crimp the edges to seal in the filling, then cut a small steam hole in the centre of the pie. Use a sharp knife to score decorative lines into the pastry from the centre out, taking care not to cut all the way through. Brush with remaining egg.

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    7. Bake in the oven for 35-40 mins until golden and crisp. Leave to stand for 10 mins, then slice and serve with steamed greens of your choice.  

    Tip Cut any pastry offcuts into strips, brush with egg, sprinkle with cinnamon and demerara sugar and bake until crisp to make cinnamon twists. 

    See more Vegetarian Christmas recipes

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