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The main dish, French classic

Fall vegetable and goat cheese pithivier

This fall vegetable and goat cheese pithivier is a vegetarian domed pastry for 6 people that takes 55 minutes of active work spread over two days. The butternut, mushroom and goat cheese filling is made the day before, so the morning of just involves assembly. It's a moderate difficulty dish at about €3.70 per person, and the key is letting the filling cool completely before you build the pastry.

A big golden domed pithivier, and when you slice it open the butternut, mushrooms and goat cheese appear, everyone claps.

Fall vegetable and goat cheese pithivier
For
6 people
Work
55 min
Total time
2 h 10
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.70
Calories per person
580 kcalcalculated by Kiloach, your weight coach

Under its golden, flaky crust, this pithivier hides a soft filling where caramelized butternut squash meets mushrooms and fresh goat cheese, lifted by a touch of nutmeg. The pastry shatters at the first cut, then the warm, creamy filling spills onto the plate. It's a seasonal dish that offers a change from the usual roast, without losing any of the drama when you bring it to the table.

This is a dish that works well for a fall or winter dinner with friends, or a family meal where you want a vegetarian main that doesn't feel like an afterthought. Serve it as the main course with a sharp green salad, keep the starter and dessert simple, and let this golden dome do the work the moment it hits the table.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 37 min
  2. The same day 2 steps
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step, 40 min

The day before, roast the butternut, cook down the mushrooms and onions, then mix the filling together and let it cool in the fridge. The morning of, assemble the pithivier, brush it with egg yolk and trace the spiral lines, then keep it chilled until it's time to bake. Slide it into the oven while your guests start on the starter, it comes out just in time for the main course.

The ingredients

6 people

Fruits and vegetables

  • Butternut squash 700 g
  • Button mushrooms 300 g
  • Onions 2
  • Thyme 4 sprigs

Dairy

  • Fresh goat cheese 200 g
  • All butter puff pastry 2
  • Egg yolks 2

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cut the butternut squash into small cubes and roast at 200°C with olive oil and thyme until tender and caramelized. 25 min

    Keep the cubes apart on the tray, if they touch they'll steam instead of roasting.

  2. Cook the sliced onions and mushrooms over high heat until all the liquid has evaporated. 12 min

    Season with salt at the end, early salting draws out the mushrooms' water too soon.

  3. Mix the butternut squash, mushrooms, crumbled goat cheese, nutmeg, salt and pepper, then let the filling cool completely.

    A cold filling won't soften the pastry while you're assembling the pithivier.

The same dayDuring the day, whenever you get a moment.

  1. Cut two circles from the pastry, fill the first one leaving a two centimeter border, cover with the second and seal the edges.

    Mound the filling into a dome without letting it touch the edges, the seal will be clean.

  2. Brush with egg yolk, trace spiral lines with the tip of a knife, then keep chilled on a tray.

    A thin coat of egg wash applied twice gives the dome a bakery style shine.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake the pithivier at 190°C while serving the starter, until deeply golden, and let it rest five minutes before slicing. 40 min

    If the top browns too fast, lay a sheet of parchment paper over it.

Our tips to get it right

  • Drain the roasted butternut well before mixing it in, too much moisture left in the filling can soften the bottom layer of pastry during baking.
  • Work with cold puff pastry when you assemble the pithivier, it's easier to handle and puffs up better in the oven.
  • If you don't have a perforated baking sheet, prick the bottom pastry circle lightly with a fork to keep it from puffing up too much.

The variations

  • Swap the butternut for delicata or red kuri squash, the texture and flavor stay close, and red kuri skin can even be left on if it's cooked through.
  • For a sweeter edge, drizzle a teaspoon of honey over the goat cheese before closing the pithivier, it softens the cheese's tang nicely.
  • For a faster version, use leftover roasted vegetables you already have on hand and a pre rolled store bought puff pastry, you'll easily save twenty minutes of work.

What to serve it with

  • Green salad with vinaigrette
  • Pumpkin soup as a starter
  • A glass of dry white wine

Storage

The baked pithivier keeps for two days in the fridge in a sealed container. It freezes best uncooked, once assembled and glazed, and can go straight from freezer to oven with a slightly longer bake time. Reheat cooked leftovers in the oven at 160°C to bring back the crispness of the pastry.

Questions about this recipe

Can I use a different cheese instead of goat cheese?

Yes, a sheep's milk tomme or cubed reblochon both work well in place of fresh goat cheese. Pick a cheese that melts a little without turning liquid so the filling holds together.

How do I keep the pithivier from opening while it bakes?

Seal the edges well by brushing a little water on the pastry before layering the two circles, then press down with your fingers or the back of a fork. A cold filling at assembly also helps the pastry stay firm and avoid tearing.

Can I make individual pithiviers instead?

Yes, cut smaller circles and divide the filling to get six individual portions, cutting the baking time to about 25 minutes. It's a good option if you want a cleaner presentation at the table.

How do I know the pithivier is fully baked?

The pastry should be evenly golden, including the sides, and sound hollow when tapped. If the top browns too quickly before the sides are done, cover it with parchment paper and keep baking.

Can a fall vegetable and goat cheese pithivier be made ahead?

Yes, it's even recommended. The recipe needs 55 min of work in total, split up like this, the day before, 3 steps, the same day, 2 steps, when it's time to serve, 1 step.

How long does it take to make a fall vegetable and goat cheese pithivier?

Allow 2 h 10 in total, including resting and cooking time, of which 55 min is actual work. The recipe is rated "medium".

How many calories are in a fall vegetable and goat cheese pithivier?

About 580 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a fall vegetable and goat cheese pithivier cost?

About €3.70 per person, that's €22.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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