This is an absolutely amazing pie/tart with pine nut crust and cheesy smooth filling with lots of flavour and beautiful color. Oh, and it's also gluten free.
BEETROOT & GOAT CHEESE PIE WITH PINE NUT CRUST
175 g pine nuts
100 g buckwheat flour
50 g gluten free oats
1/2 tsp salt
50 g butter, melted
1 tbsp runny honey (I use honey thats been produced locally in Sweden and melts in the microwave)
1 tbsp oil (for example coconut oil)
1-2 garlic cloves, finely chopped
1 red onion, sliced
2 tbsp pine nuts
1 small raw beetroot, sliced on a mandolin
a handful of spinach leaves
3/4 dl green peas, cooked
1 1/2 dl cream
3/4 dl créme fraiche
50 g goat cheece
salt & pepper
- Crust: Crush the pine nuts carefully in a mortar or quickly in a mixer. Mix the crushed nuts in a bowl with the rest of the ingredients. Press the mixture evenly into the base and sides of a tin (23 cm-diameter). Put in the fridge to chill for about 30 minutes. Preheat the oven to 180C/350F. Bake the crust for about 10 minutes. Set aside to cool.
- Filling: Heat the oil in pan and gently cook the garlic and onion until they are soft but not coloured. Start filling the crust with beetroot, spinach, peas, garlic and onions. Whisk together the cream and créme fraiche with the eggs and add salt and pepper. Gently pour the mixture on top the vegetables. Evenly divine the goat cheese on top and scatter the over some thyme. Season with salt and pepper. Cook the pie in the oven for about 35 minutes.