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Wednesday, October 13, 2010

Beetroot Pie


My friend from work had a gathering at her home on Sunday and she called it "A Little Bit of Sweden". She is Swedish but has lived here for many years and in that time has gathered some wonderful friends from her many facets of life. She teaches yoga, is a massage therapist, has a certificate III in horticulture and passionate about the environment.
She is also vegetarian and the buffet table groaned with European influenced epicurean delights in every colour of the vegetable rainbow. The beetroot pie really caught my attention and my friend has kindly converted the recipe for me from Swedish. Instead of chevre I am using ricotta and some feta as Craig is not fond of goat's cheese.

Beetroot Pie
Serves 4-5

450g of fresh beetroot
50 ml of blackcurrant gel

Base
75g walnuts
150g butter
generous cup of flour
1 egg yolk
1-2 tabs cold water

Filling
175g chevre
100 ml cream
2 eggs
100 ml milk
2 tabs fresh thyme
salt and pepper

Oven 200 degrees (Celsius)

Roast the nuts in a dry fry pan and the then chop very finely and work in with the rest of the base ingredients to form a dough. Use a pie form and pre-bake for 10 mins.

Peel the cooked beetroot

Mash the cheese and mix with the cream, milk, eggs, thyme and season to taste. Pour into the pastry shell and lay slices of beetroot on the top/in it.

Bake for 20-25 mins. Brush some warmed blackcurrant gel on top.

At the same party I also met another blogger from the area, Apple Island Wife, and her family who are neighbours to my friend Lee from Killiecrankie Farm I love Tasmania and it's constant 6 degrees of separation. I also felt very warm and fuzzy looking around the eclectic group of people who had embraced this dynamic lady so far from home and family and made her one of our own. We celebrated her heritage and had practiced our Swedish words and sipped heavily spiced Gluwein.
Tak fur matten
(Thank you for the food)

4 comments:

  1. OMG!!! Thank you so much for sharing this recipe. We have so many beetroot growing in the garden ... this looks like an amazing dish. YUM!
    (I think we might be having this for our Christmas dinner)

    ReplyDelete
  2. Good to see you back Tanya,
    Awesome ingredients and just may give it a try. Thanks for sharing this, it really looks delicious. Oh btw I had a mishap with my blog (gasp) and had to relocate to another address hope you will refollow:
    http://slipstitchesandmore.blogspot.com

    ReplyDelete
  3. I'm up for some of that pie - i can see the goats cheese having issues with our darlings too. It's great to get some other culinary influences on a practical level rather then just the cook books.
    Pie's are great - so many goodies, so few pots to wash :)

    ReplyDelete
  4. Looks great. Il be making this.
    I'm guessing I can use gluten free flour?
    Chris

    ReplyDelete

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