Beetroot Pie

Beetroot Pie

Beetroot Pie

Gluten-free, dairy-free beetroot pie

June 25, 2018

Type of dish

Dietary Consideration

serves for

8

total time

2 HR 15 MIN

ingredients

Flour
140 g, gluten free, plus extra for dusting
cornflour
65 g
Xanthan gum
1/2 tsp
Baking powder
1/2 tsp, gluten-free
vegetable shortening
120 g, chilled and grated
Eggs
1 large, beaten
salt
1 pinch
water
1 - 2 tbsdp, iced, optional
Olive oil
2 tbsp
Fennel
1 bulb, finely sliced
beetroot
4 large cooked, in juice, drained and sliced
Eggs
4 large
almond milk
400 ml, unsweetened
Yeast
2 tbsp, nutritional
Cheese
80 g, dairy-free, hard , grated, plus extra to serve
Pepper
black, freshly ground
Thyme
dried
Balsamic vinegar
Lettuce

Preparation

How to prepare a delicious beetroot pie

For the pastry

  • Combine the flour mix, cornflour, xanthan gum, shortening, beaten egg, and a good pinch of salt in a food processor.
  • Pulse until a rough ball of pastry forms around the blades of the processor; add some water if too dry or more flour mix if too wet.
  • Turn out and shape into a ball. Wrap in clingfilm and chill for 30 minutes.
  • After chilling, preheat the oven to 170°C (150° fan)| gas 3.
  • Turn out the pastry and roll out into a rectangle about 0.75 cm | 0.333" thick. Use it to line the base and sides of an 18 cm | 7" round springform tart tin or pie dish, pressing it into the base and sides with your fingertips.
  • Prick the base all over with a fork. Line with greaseproof paper and fill with baking beans.
  • Blind bake for 10-15 minutes until just browned.
  • Remove from the oven and discard the paper and beans.

For the filling

  • Heat the olive oil in a large sauté pan set over a medium heat until hot.
  • Add the fennel and a pinch of salt, sweating until softened, about 5-6 minutes.
  • Remove from the heat and stir in the beetroot slices.
  • Season to taste with salt and pepper.
  • Whisk together the eggs, milk, nutritional yeast, and grated cheese in a measuring jug or mixing bowl. Season with salt and pepper.
  • Layer the fennel and beetroot into the pastry, pouring the egg mixture on top, letting it run between the fennel and beetroot by tilting them up with a fork.
  • Bake the quiche for about 45-55 minutes until the pastry is cooked through and the filling is set and golden on top.
  • Remove from the oven to a wire rack to cool.

To serve

Once cool, turn out from the tin and garnish with some more grated cheese, a pinch of dried thyme, a drizzle of balsamic vinegar, and some lamb's lettuce before slicing and serving.

Search Recipes

Raspberry Buttermilk Shake

Raspberry Buttermilk Shake

Next Recipe