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Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 1-78 cup All-purpose Flour
- 3/4 teaspoons Salt
- 1/2 teaspoons Sugar
- 1/2 cups Ice Water
- 3 cups Sliced, Roasted Beets
- 2 Tablespoons Olive Oil
- 1- 1/2 cup Shallots, Sliced
- 3 whole Eggs, Beaten
- 1/2 cups Whole Milk
- 3 teaspoons Fresh Thyme, Leaves Removed
- 8 ounces, weight Feta Cheese (bulgarian Or French)
- 1/2 teaspoons Black Pepper
- 1/2 Tablespoons Lemon Zest
Method
- For the pie crust, fill a measuring cup with water, and add a few ice cubes; set it aside.
- In a large bowl, mix together 1 7/8 cups flour, sugar and salt.
- Cut the very cold butter into small pieces.
- With either a pastry blender or your fingers, work butter into flour mixture until the butter is in tiny pea size pieces.
- You want to keep the butter from being completely incorporated, because as it melts in the oven, it leaves little pockets that will create flakiness.
- Drizzle half the ice water slowly into the dough, incorporating it with the flour to hold it together.
- Add the remaining water 1 tablespoon at a time as necessary.
- Pull dough together until it stays into a ball, but do not overwork.
- Flatten slightly into a disc, and wrap in plastic wrap.
- Chill for 30 minutes.
- You can also use a pre-made pie-crust and skip this step entirely.
- To roast beets, I leave them whole and drizzle them with olive oil before putting them in a packet of aluminum foil in the oven at 400F.
- It usually takes about 45 minutes to roast them, depending on size.
- A fork should be able to pierce the beet easily when they are done.
- Simply let cool and then peel and slice.
- You can roast them while the dough is chilling.
- If youve made your own dough, roll out dough to a circle approximately 12 inches in diameter and place in a 9 inch spring form pan or tart pan with the bottom lined in parchment.
- Cover the dough with foil, and pour dried beans or pennies on top of the foil and pre-bake for about 10-12 minutes at 375F.
- The beans weigh down the crust to keep it from puffing while baking.
- Remove from the oven, remove foil and beans and get ready to fill the crust...
- Slice the shallots, and saute in olive oil until they are soft and just starting to brown.
- Layer sliced beets and caramelized shallots inside the crust.
- Whisk together the eggs, milk, thyme and feta, and season with pepper.
- The cheese is usually salty enough on its own, so I dont add salt.
- Place in the oven, and bake at 350F for about 45-50 minutes, then let cool, and remove from spring form.
