Beet, caramelised onion & gorgonzola flat pies

Beet, caramelised onion & gorgonzola flat pies

Beet, caramelised onion & gorgonzola pies

Weekends for me – of late – generally involve cooking, photographing or going out somewhere with my partner to get out of the house. The thing is, when my partner occasionally heads out of town for a work trip, I end up resembling a hermit that doesn’t leave the house. A bit of a sad existence, really.

Ok, perhaps to go to the market or hit the shops for some ingredients. Case in point this particular time when the house was all mine for several days.

Beet, caramelised onion & gorgonzola pies

There was a bit of a cooking marathon going on over the weekend where I was doing something like five recipes within 48 hours. A bit of work for one person, especially when it involves photographing food.

beet tart Beet, caramelised onion & gorgonzola pies dark food styling

For all the cooking efforts I thought I’d slip a quick recipe in with the others. A bit of a “cooks treat”, of sorts.

There’s no denying the combination of beets, caramelised onions and some kind of full-flavoured cheese make for some great edibles.

My freezer always has puff pastry in it. Love the stuff. The most time consuming part of these “pies” is boiling the beets. Ok, perhaps scoring the pastry with parallel lines. The rest is slapped together, brushed with egg and baked.

With a little forward planning you could pre-cook the beet and have it in the fridge – which is exactly what happened in this case. I often just boil up beets and have them on hand to slice through salads. Kinda makes sense, right?

beet tart Beet, caramelised onion & gorgonzola pies dark food styling

 

Print Recipe
Beet, caramelised onion & gorgonzola flat pies
The perfect appetiser for entertaining. These flat pies have a handful of ingredients and are so easy to make.
Beet, caramelised onion & gorgonzola pies |savoury tart
Course Snacks, Starters
Servings
pies
Ingredients
Course Snacks, Starters
Servings
pies
Ingredients
Beet, caramelised onion & gorgonzola pies |savoury tart
Instructions
  1. For the onions, preheat the oven to 180°C. Place them into an ovenproof dish with the butter, pepper and balsamic. Toss to combine, cover tightly with foil and bake for 1 hr 15 minutes. Mix the onions around with tongs every 15 minutes so that they cook evenly. Cool completely before using. This can be done 1 or 2 days in advance.
  2. Peel the beets and slice them very thinly using a mandolin or knife. Set aside.
  3. Preheat the oven to 180°C.
  4. Line a baking tray with paper and grease with a little oil. Cut each square of pastry in two. Lay the slices of beet onto two halves of pastry, leaving about 1cm of pastry as an edge. Top the beets with the cooled caramelised onions. Crumble the gorgonzola over the onions, sprinkle over the thyme leaves and set aside.
  5. To make the tops, take the other two halves of pastry and cut 1 cm parallel lines all the way through the pastry, leaving a 1 cm uncut edge on the top and bottom.
  6. Wet your finger with water and rub a little all around the edges around the beet toppings. Carefully lay the cut pastry tops over the bottom halves, gently pressing down the edges to seal. Lay the two pies onto the baking tray, brush with beaten egg and scatter with fennel seeds and sea salt flakes.
  7. Bake for 20-30 minutes, or until puffed and golden.
Share this Recipe
  • I’m in awe, man. Your photographs are gorgeous. I love this idea: simple, bold flavors, and – like you – I can’t get enough puff pastry. And I tend to become a hermit when my partner leaves the house to me – so I totally get you there,

    • I reckon I could eat puff pastry every day. Seriously love the stuff!

  • I was wondering why we were seeing all these amazing recipes coming so quickly one after the other… I do the same things. When Mark is away, it’s kitchen marathon time for me! This looks insanely good, combing three flavors we love. And I just discovered that Trader Joe’s carries pre-cooked beets vacuum packed! It all just got much easier… Sorry you were abandoned for teh weekend, but it turned out well for the rest of us.

  • 5 recipes in 48 hours? And so profesh to boot!

  • if only I could do those recipes and end up with your photos!. This is beautiful John delicate and seriously hunger inducing. Now lets talk about that scarey hanker of a knife

    • That’s a knife I’ve been using for many years, Tania. I first got it when I was still cheffing.

  • Lisa Casey

    I made this for a family lunch over the weekend and it was a huge hit. I roasted the beetroot in the oven rather than boil it as I am more familiar with this process and it was great. I posted some pics on Facebook and had orders from people 🙂 Thanks for the recipe.

  • Sara (Belly Rumbles)

    5 in 48 hours, I bow down before you. I end up in the foetal position crying when I have to do marathons. This flat pie looks great and I am loving the flavours. I have never had (or seen) beetroot in a pie before, crazily good.

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