Pie-pie!

I love beetroot. That much is probably blatantly obvious by now. I also love cheese. Tonight’s treat: Beetroot and chèvre pie with mustard and horseradish cream.

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I had 1/3 of the quiche pastry left. Two days later, I wanted to make a beetroot and chèvre pie. I googled and found this:

http://www.taste.com.au/recipes/26858/beetroot+and+goats+cheese+tart

My pastry is, naturally, completely different and my filling more simple… But this one sounds like a good recipe and certainly inspired me to experiment with my ingredients.

Here’s my version:

leftover quiche pastry, rolled very thin with a rolling pin

filling:

  • 6 small beets, cooked until soft-ish, halved and thinly sliced
  • 1 red onion, halved and thinly sliced
  • a dollop of butter
  • a squirt of balsamic syrup
  • a splash of sherry vinegar
  • a splurge of honey
  • salt
  • black pepper
  • a sprinkling of brown sugar
  • dried thyme

+ tbsp of creme fraiche, splash of cream and 1 egg + salt and pepper mixd together

100 g crumbled chèvre and drizzled honey on top

Boil your beets whole, in salted water, until soft-ish.

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Peel and slice your red onion, and put a nob of butter in a hot pan to sautee your onion slices. Once the beets are cooked, let them cool down in cold water and then peel and slice thinly. Add them to the pan with the onions.

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Start seasoning with balsamic vinegar syrup, honey, sherry vinegar, salt, pepper… frankly, use whatever vinegar, sugar or honey you have to hand, and aim for a nice balance between the sweet and tangy. Add herbs, preferably thyme, either dry or fresh. Let the beets and onion caramelise and simmer away for a while.

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Meanwhile, roll out your dough very thin and place it in your cooking tray.

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Pour your beets and onion mixture on top and even out.

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Mix an egg with about a tablespoon of creme fraiche and a splash of cooking cream, add salt and pepper and stir. Pour the mixture on top of the pie, as evenly as possible.

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Take your chevre and cut it up, and crumble on top of the pie. Drizzle some honey on top.

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I baked the pie in 180 degrees Celsius, for about 25 minutes. It was so small it cooked pretty quickly.

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The orginial recipe for beetroot and chevre pie suggested serving it with a sauce of creme fraiche, dijon mustard, horseradish and lemon juice.

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I just happened to have all of those things in my fridge. So I tried it, seasoned with salt and pepper, of course. Perfect combination with the pie! And the pie itself, thin crust, sweet beet filling, the melted, roasted cheese on top… yummy.

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