Beetroot pie with roquefort and apples, you’ll love this mix!

This pie is pure delight if you like sweet / savory mixes. You can also replace the apple with pear, it will enhance the contrast of flavors. It can be eaten as a starter or as a dish, alone or accompanied by a light salad or vegetables.


  • 3 medium-sized beets
  • 100 g of roquefort
  • ½ apple
  • An egg
  • 2 tablespoons fresh cream
  • A puff pastry

Preparation of the beet pie

Preheat your oven to 160 °.

Line a mold with your puff pastry. Consider putting parchment paper to facilitate mold release.

In a bowl, combine the cream and the egg with a whisk. Emit Roquefort (You can use goat cheese as well) and add it to the previous mixture. Keep just a few crumbs for the decoration. Place this mixture on the dough. Put the whole pie dough well with a spoon.

Then, peel apples and beets if necessary and seed apples. Cut into thin strips. Place the slices on the bottom of the pie, alternating a slice of apple and a slice of beetroot. Once the pie is covered, sprinkle some Roquefort crumbs on top and pepper lightly at the grinder.

Finally, let cook for about 20 minutes. The puff pastry should be lightly browned.

Enjoy warm.