Beetroot pie
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The beetroot pie combines the sweetness of beetroot and the saltiness of goat’s cheese in a wonderful way.
Ingredients for six
Pie crust
2 dl sour cream 1 egg 3 dl coarse wheat flour 1 dl fine rye flour 1 tbsp olive oil 1 tbsp olive oil 1 dl fine rye flour 1 tbsp;salt and pepper
T&oum;yte
1 bunch of beetroot cubes 1 large onion 4 eggs 2 tablespoons of potato flour 1 dl of cream 10 sprigs of thyme 200g goat’s cheese
This is the first base. Mix together the file, eggs, öljy and spices. Add the rye flour and then start adding the wheat flour. Start kneading the dough when it is firm enough. This should give you a stiff dough.
Lift the dough into a loose-bottomed pan so that the edges rise up. Cover the edges with something for the baking time. Pre-bake the base for 10 minutes in a 200°C oven.
Blanch the beetroot, chop the onion and cut the goat’s cheese into discs. Mix the eggs, cream, torn thyme and potato flour in a bowl. Add the beetroot and onion.
Place the pies on a pre-baked base. Dip the goat’s cheese slices into the batter and bake in the oven at 200°C for about 30 minutes.
