Ingredients:
For the Crust:
200g all-purpose flour
100g cold butter, cubed
1/2 teaspoon salt
1 egg yolk
2-4 tablespoons cold water
For the Filling:
3 medium beets, peeled and cubed
200g goat cheese, crumbled
1/2 cup heavy cream
3 large eggs
1 tablespoon fresh thyme leaves
Salt and pepper to taste
Instructions:
Prepare the Crust:
Preheat the oven to 180°C (350°F). Combine flour, salt, and cold butter in a food processor. Pulse until mixture resembles coarse crumbs.
Add egg yolk and cold water, then pulse until dough comes together. Roll out and fit into a 23 cm (9-inch) pie dish. Chill.
Roast Beets:
Toss beet cubes with olive oil, salt, and pepper. Roast at 200°C (400°F) for 30-35 minutes until tender. Let cool.
Prepare the Filling:
In a bowl, whisk together heavy cream, eggs, and thyme. Stir in crumbled goat cheese and roasted beets.
Bake:
Pour filling into the chilled crust. Bake for 35-40 minutes, or until the filling is set and golden. Allow to cool before serving.