Butternut squash, potato and cheese pithivier recipe
Deceptively simple to make, this impressive centrepiece is the perfect main course for vegetarian guests.
Layers of creamy potato, caramelised onion, sweet butternut squash and oozy Gruyère cheese are encased in flaky pastry for a really indulgent treat. It’s great for entertaining, too, as you can assemble it in advance, then just bake when needed.
This heavenly (and very impressive looking) pastry creation is named after the town of Pithiviers, France, where it's believed to have originated in the 17th century. Though it’s traditionally a sweet pie made with frangipane, these days you’ll often find it packed with savoury ingredients.
The striking, dome-like appearance of the dish is achieved by encasing the filling between two puff pastry sheets, which are decorated with distinctive spiral markings and brushed with egg wash, before being baked until glossy and golden.
We like to serve this particular dish with a peppery rocket salad on the side, to cut through the richness.
Things to note:
The pithivier will need to chill in the fridge for at least 30 minutes before being baked.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 1 tbsp vegetable oil
- 2 large onions, sliced
- 300 g waxy potatoes, such as Désirée, thinly sliced
- 0.5 butternut squash, thinly sliced
- 8 sage leaves
- 1 tbsp plain flour
- 50 ml milk
- 50 g clotted cream (we like Trewithen Dairy Cornish Clotted Cream)
- 200 g Gruyère, grated
- 1 egg
- 500 g all-butter puff pastry
- 1 tbsp vegetable oil
- 2 large onions, sliced
- 10.6 oz waxy potatoes, such as Désirée, thinly sliced
- 0.5 butternut squash, thinly sliced
- 8 sage leaves
- 1 tbsp plain flour
- 1.8 fl oz milk
- 1.8 oz clotted cream (we like Trewithen Dairy Cornish Clotted Cream)
- 7.1 oz Gruyère, grated
- 1 egg
- 17.6 oz all-butter puff pastry
- 1 tbsp vegetable oil
- 2 large onions, sliced
- 10.6 oz waxy potatoes, such as Désirée, thinly sliced
- 0.5 butternut squash, thinly sliced
- 8 sage leaves
- 1 tbsp all-purpose flour
- 0.2 cup milk
- 1.8 oz heavy cream
- 7.1 oz Gruyère, grated
- 1 egg
- 17.6 oz all-butter puff pastry
Details
- Cuisine: French-inspired
- Recipe Type: Dinner
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 75 mins
- Serves: 6
- Suitable For: Vegetarian
Step-by-step
- Line a baking tray (baking sheet) with baking paper (baking parchment).
- Bring a pan of salted water to boil. Add the sliced potatoes and butternut squash and allow to gently simmer for 5 minutes. Carefully drain in a colander.
- Heat the vegetable oil in a wide saucepan over a medium-low heat and add the onions. Sauté for 15 minutes, until soft and translucent.
- Stir in the flour and allow to cook out for 2 minutes more.
- Slowly add the milk to the pan, stirring constantly, until you have a thick sauce. Add the clotted cream (heavy cream), Gruyère cheese and the majority of the sage leaves. Season with salt and pepper to taste.
- Tip in the potatoes and butternut squash, coating them in the creamy mixture. Cook for 2 minutes before removing the pan from the heat and allowing the mix to cool completely.
- Roll out half the pastry on a floured surface. Place a large dinner plate in the middle of the pastry and cut around it, first ensuring that it fits on the lined baking tray (baking sheet). Place on the prepared baking tray (baking sheet).
- Spoon half the cooled potato mixture into the centre of the pastry, leaving a 2-3 cm (1 in) border around the edge.
- Carefully stack up the potato slices, building a dome shape. Halfway through, add a layer of butternut squash slices, then continue with potato, finishing with a final layer of butternut squash. This will help create structure for the beautiful dome shape. Brush the border with water.
- Roll the remaining pastry out. Fold it gently in half to help pick it up, then drape over the pithivier. Carefully cut around the pithivier, leaving a small rim around the edge.
- Press the edges together, then use a fork to seal the sides tightly. Make a small hole in the centre of the pastry and score curved lines from the top to the bottom, taking care not to cut through.
- Whisk the egg and a dash of water in a small bowl until thoroughly combined.
- Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7. Brush the pastry all over with egg wash (reserving any remaining egg wash for a second coating), then chill in the fridge for at least 30 minutes.
- Egg wash again if you have any remaining, before placing the pithivier in the middle of the preheated oven. After 20 minutes, reduce the temperature to 170°C/150°C fan/330°F/gas mark 4 and continue to bake for 30 minutes more, until golden brown and cooked through.
Adapted from a recipe supplied by Trewithen Dairy. Image courtesy of Trewithen Dairy.
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