Savory Beet Pie

Name: Savory Beet Pie
Ingredients: One puff pastry or brisee' pastry sheet, home-made or frozen; 1/2 pound whole milk ricotta (it's naturally very low-fat, don't get the fat-free type, the texture is funny); 1 large beet, baked (you can also use the pre-cooked kind but they are less flavorful); 2 small leeks, cleaned and sliced very thin; 1 head of red radicchio, sliced thin; 1 tbsp balsamic vinegar; 1 small or medium egg; salt and pepper to taste; 2 tablespoons extra-virgin olive oil

9 ingredients

1 steps

Ingredients

One puff pastry or brisee' pastry sheet, home-made or frozen
1/2 pound whole milk ricotta (it's naturally very low-fat, don't get the fat-free type, the texture is funny)
1 large beet, baked (you can also use the pre-cooked kind but they are less flavorful)
2 small leeks, cleaned and sliced very thin
1 head of red radicchio, sliced thin
1 tbsp balsamic vinegar
1 small or medium egg
salt and pepper to taste
2 tablespoons extra-virgin olive oil

Directions

1

["Bake the beet till soft . In the meantime, heat 1 tablespoon olive oil, add the leeks and cook the leeks for about 5 minutes.", "", "Set 1/2 of the leeks aside, and add the radicchio to the pan.", "", "Cook most of the radicchio (save a little for decorating) with the remaining leeks for about 10 minutes, adding 1/4 cup of red wine if it's sticking to the bottom (or drizzle with little balsamic vinegar).", "", "Process the cooked beet with 1/2 the cooked leeks, the ricotta, egg, cooked radicchio, salt and pepper to taste, and one tablespoon olive oil.", "", "Pre-heat your oven to 360 F; grease a baking pan or line it with parchment; roll out the pastry, cut it in a circle about 1.5\" wider than the pan and place it in the pan.""