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Free-form root veggie and goat’s cheese pie
Free-form root veggie and goat’s cheese pie
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Prep Time:
45 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Curtis Stone's recipe: Flaky pie crust filled with roasted winter veggies and creamy goat cheese, a family favorite.
Ingredients:
  • 1 quantity flaky pie pastry (see notes), chilled
  • 100g cream cheese, softened
  • 100g goat’s cheese, softened
  • 80ml olive oil
  • 30.00 ml finely chopped shallot
  • 3 tsp fresh thyme leaves
  • 1 beetroot (about 200g), peeled, cut into 5mm-thick slices
  • 200g gold sweet potato, peeled, cut into 5mm-thick slices
  • 1 swede (about 200g), peeled, cut into 5mm-thick slices
  • 1 turnip (about 200g), peeled, cut into 5mm-thick slices
  • 1 Free Range Egg, lightly whisked
  • 20.00 ml white wine vinegar
Instructions:
  • Preheat your oven to 190C (170C fan-forced). Roll out the pastry on baking paper into a 35cm-diameter disc, then transfer it on the baking paper to a baking tray.
  • Combine cream cheese and goat’s cheese in a small bowl until creamy. Season with salt and pepper. Spread the cheesy mixture evenly over the pastry, leaving a 6cm border.
  • Combine oil, shallot, and thyme in a large bowl. Set aside half of this aromatic mixture. In a small bowl, coat beetroot with 2 tsp of the reserved oil mixture. Then, in the large bowl, toss sweet potato, swede, and turnip with the rest of the oil mixture. Season the vegetables generously with salt and pepper.
  • Layer the vegetable slices over the cheese mixture, slightly overlapping and alternating the vegetables. Fold the pastry edges up and over the filling, then brush the pastry with egg wash. Chill the pie in the refrigerator for 10-15 minutes until firm.
  • Bake until the pastry is a rich golden brown and the vegetables are tender, approximately 1 hour 10 minutes.
  • Blend the vinegar with the reserved oil mixture. Add salt and pepper to taste. Drizzle the vinaigrette over the vegetables.

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