Ingredients:
For the Crust:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed
1 large egg yolk
2-3 tablespoons ice water
For the Filling:
4 medium beets, roasted, peeled, and sliced
1 cup crumbled goat cheese
1/2 cup heavy cream
2 large eggs
1/4 cup finely chopped fresh parsley
1 tablespoon chopped fresh thyme
Salt and pepper to taste
Instructions:
Prepare the Crust:
In a bowl, combine flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
Add egg yolk and 2 tablespoons ice water, stirring until dough forms. If necessary, add more water.
Chill the dough in plastic wrap for at least 30 minutes.
Prepare the Filling:
Preheat the oven to 375°F (190°C). In a bowl, whisk together heavy cream, eggs, parsley, thyme, salt, and pepper.
Spread roasted beet slices evenly in the chilled pie crust. Sprinkle crumbled goat cheese on top. Pour the cream mixture over the beets.
Assemble the Pie:
Bake for 35-40 minutes, or until the filling is set and the crust is golden. Let cool slightly before slicing.
Serve:
Serve warm or at room temperature. This pie is a perfect vegetarian main dish or a sophisticated side.