Beetroot and gorgonzola dolce in full summer

I will never leave the market without fresh beetroot as it’s available. I adore the deep warm color, the earthly flavor and the variety of recipes is incredible.

Tonight’s dinner is a vegetarian savory pie. I bought 3 medium sized beetroot ( 600-700 grams of weight without the leaves) . The leaves are so fresh that I can use them in another recipe. Wash the beetroot. Wrap them in aluminium foil together with 4 garlic cloves, 1 table spoon of olive oil and a few stems of fresh thyme. Bake in the oven at 200° for 1h. Stop the oven and leave the beetroot to continue the cooking process.

Remove the skin of the beetroot and cut in slices of 1cm. Press the garlic in a deep plate.

Unwrap a ‘light’ puff pastry. Spread in an adapted oven dish with the baking paper below. Make a few holes in the pastry. Cover with the aluminium foil used for the beetroot. Prebake for 10 minutes in the pre-heated oven at 200°.

Mix the garlic with 30 grams of almond flour, 1 egg and 1 table spoon of dried thyme. Spread on the pastry.

Spread the beetroot slices. Season with black pepper and salt. Spread a few stems of fresh thyme. Finish with 6 anchovies filets and 200 grams of gorgonzola dolce.

Bake in the oven at 200° for 20-25 minutes. Serve with arugula and some good quality balsamic vinegar.


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