Beetroot and ricotta stacked pithivier recipe
Article written by The Tesco Recipes team
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
- Takes 1 hr 10 mins
- 463 calories / serving
- Gluten-free
- Vegetarian
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
Each serving contains
- Energy
- 1930kJ 463.0kcal
- Fat
- 28g
- Saturates
- 11g
- Salt
- 1.4g
- Sugars
- 16g
of the Reference intake
Carbohydrate 38.8gProtein 13.1gFibre 6.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with greaseproof paper.
- Toast the pecans for 5 mins in the oven. Set aside to cool.
- Mix together the ricotta, garlic, thyme, nutmeg, 1 egg and seasoning until well combined.
- 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.
- 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.
- 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.
- 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.
- 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
