Ingredients:
For the Crust:
250g all-purpose flour
125g cold unsalted butter, cubed
50g grated Parmesan cheese
1/4 teaspoon salt
1 egg yolk
2-4 tablespoons cold water
For the Filling:
3 medium beets, peeled and cubed
200g feta cheese, crumbled
1 cup heavy cream
3 large eggs
1 tablespoon fresh thyme leaves
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
Prepare the Crust:
Preheat the oven to 180°C (350°F). In a food processor, pulse together the flour, Parmesan cheese, and salt. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
Mix the egg yolk with 1 tablespoon of cold water. Add to the flour mixture and pulse until the dough comes together. If the dough is too dry, add additional cold water, a teaspoon at a time.
Roll out the dough on a floured surface and fit it into a 23 cm (9-inch) pie dish. Trim the edges and chill the crust in the refrigerator for 30 minutes.
Roast the Beets:
Toss the beet cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast at 200°C (400°F) for 30-35 minutes, or until tender. Allow to cool.
Prepare the Filling:
In a bowl, whisk together the heavy cream, eggs, and fresh thyme. Stir in crumbled feta cheese and roasted beets.
Assemble the Pie:
Pour the beet and feta filling into the chilled crust. Smooth the top with a spatula.
Bake:
Bake for 35-40 minutes, or until the filling is set and the top is lightly golden. Let the pie cool for 10 minutes before serving. This pie pairs well with a simple green salad or can be served warm as a main course.