Beet Pie
Description
The recipe won't take much time. I think you'll like this beet pie if: a) you love beets; b) you love vegetable pies (that is, pies without meat); c) you love experimenting and discovering new dishes. I no longer remember where I got this simple beet pie recipe — it was a long time ago, about 10 years. And for a decade now, beet pie has been showing up on our family table every now and then. I won't lie — we don't make it often, but at least once or twice a year, for sure. In my opinion, it turns out very tasty. So here goes,
Instructions
- 1
Step 1
On baking paper, roll out ready-made shortcrust pastry into a 30 cm round. Or use your own homemade dough—whichever you prefer.
- 2
Step 2
Take a baking dish and place the dough in it directly on parchment paper. Shape nice edges and prick the dough with a fork in several places.
- 3
Step 3
Sprinkle the dough with almond crumbs. This isn’t for flavor—the almond crumbs simply absorb the beet juice that releases during baking.
- 4
Step 4
Coarsely grate the cheese.
- 5
Step 5
On the same grater, grate the beet and mix with the cheese.
- 6
Step 6
Spread the cheese-and-beet filling over the dough. Do not pack it down too tightly; let the filling stay loose.
- 7
Step 7
In another bowl, mix the cottage cheese, milk, and egg yolks.
- 8
Step 8
Also add the separately beaten egg white. Add salt and dried herbs to taste.
- 9
Step 9
Pour the resulting mixture over the pie filling. Place the pie in an oven preheated to 220°C and bake for 30–35 minutes.
- 10
Step 10
Remove the finished pie from the oven, take it out of the pan, and let it cool slightly.
- 11
Step 11
Serve warm.