Beetroot, goat cheese and walnuts pie

by marie
beetroot-goatcheese-pie

Ingredients:

  • 6 filo pastry sheets (you can also use puff pastry or make your own shortcrust, I use filo because there is no fat)
  • 2 large beetroots (about 400 g), peeled and grated
  • 1 tbsp olive oil
  • 1 red onion
  • 3 tbsp balsamic vinegar
  • Fresh thyme
  • Salt & pepper
  • 1 tablespoon brown sugar
  • 150g goat cheese
  • 3 eggs
  • 150 ml thickened cream
  • 50 g walnuts

Instructions:

  1. Heat the oil in a fry pan over medium heat. Add red onion thinly sliced, salt and pepper, then cook, stirring occasionally, for 6-8 minutes until softened.
  2. Add the grated beetroot, vinegar, thyme, brown sugar and a bit of water, then cook for 15 minutes (stirring in between to prevent burning).
  3. Spread beetroot mixture over the filo pastry sheets in a tart pan.
  4. Then crumble over goat cheese.
  5. Whisk eggs and cream together, then pour into tart case. Scatter with extra thyme.
  6. Bake for 35 minutes or until set at 180 ° C.
  7. Sprinkle some crushed walnuts on top before serving.
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