Golden Butternut & Gruyère Puff Pastry Pie
A stunning vegetarian centerpiece with rich butternut squash and nutty gruyère wrapped in golden, flaky puff pastry.
- Prep20 min
- Cook50 min
- Total1h 10m
- DifficultyMedium
- Servings4
This impressive pie, known as a pithivier, is a beautiful way to celebrate autumn. The sweet, tender butternut squash pairs perfectly with the salty, nutty gruyère, all encased in buttery puff pastry.
It's surprisingly simple to assemble, yet looks like something from a fancy bakery. Serve it as a main course with a fresh green salad, or as a show-stopping side for a festive meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F/fan 350°F/gas 4. Roll out the puff pastry and cut out 8 circles, each about the size of a small side plate. Place 4 circles on an oiled baking sheet and refrigerate all the circles while you prepare the filling.
- Bring a pot of water to a boil and blanch the squash slices for a couple of minutes. Drain well and let them steam dry.
- Heat a little olive oil in a frying pan and fry the sage leaves until they become crispy. Crumble 4 of the fried sage leaves into the grated gruyère and mix.
- Sprinkle a little of the gruyère mixture in the center of each of the 4 chilled pastry circles. Layer the squash slices and the remaining gruyère on top, seasoning generously between layers. Shape the filling into a dome.
- Moisten the edges of the pastry circles with water. Place another pastry circle over each filled one and press firmly to seal.
- Brush the tops with the beaten egg and lightly score a spiral or criss-cross pattern into the pastry.
- Bake for 30–35 minutes, until the pastry is puffed, golden, and cooked through. Serve with the remaining crispy sage leaves.
💡 Tips
- Make sure the squash slices are very thin so they cook through in the oven.
- If the pastry gets too soft while assembling, chill it briefly before baking.
- Serve warm for the best texture.
Inspired by a recipe from Olive Magazine