Crispy Air Fryer Beet and Lemon Ricotta Mille-Feuille with Pistachio and Thyme Honey

Instructions

1. 1

   1. Peel the beets and slice them into thin 2 to 3 mm rounds. Toss the slices with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper so they are evenly seasoned.

2. 2

   2. In a bowl, combine the ricotta, grated Parmesan, beaten egg, fine breadcrumbs, half of the lemon zest, lemon juice, half of the thyme leaves, and 1/4 teaspoon salt. Mix until you have a thick, spreadable filling.

3. 3

   3. Preheat the air fryer to 360 °F / 180 °C for 3 minutes.

4. 4

   4. Build 4 small mille-feuille stacks on a tray or board: place one beet slice, add 1 tablespoon of the ricotta filling, cover with another beet slice, and repeat until each piece has 4 to 5 layers, finishing with beet on top. Gently press each stack to compact it.

5. 5

   5. Brush the mille-feuille stacks with the remaining 1/2 tablespoon olive oil on both sides. Place them in the air fryer basket in a single layer, leaving space between them.

6. 6

   6. Cook the stacks in the air fryer at 360 °F / 180 °C for 10 minutes. Carefully open, flip them with a wide spatula, and cook 6 to 8 minutes more at 360 °F / 180 °C until the beets are tender and the edges look golden and crisp.

7. 7

   7. While they cook, stir together the honey with the remaining thyme leaves and lemon zest in a small bowl. If you want a looser texture, warm it for 10 to 15 seconds.

8. 8

   8. Lightly toast the chopped pistachios in a dry skillet over low heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

9. 9

   9. Serve the mille-feuille hot, finish with the toasted pistachios, and drizzle the thyme honey over the top. If desired, add a little extra grated Parmesan just before serving.