I’ve had some great luck with beets in my garden so when my friend Sue sent me this recipe I just knew I had to try it out. See the recipe below if you’d like to make it as well.
10 oz KAMUT® Brand Flour
5 oz Sweet Butter cut into ½ inch dice
½ cup Ice Water for mixing
Pinch of Salt
4 medium beetroot, peeled and cut into 1” pieces
1 small butternut squash, peeled, deseeded and cut into 1” chunks (you can also use butter cup or your choice of any winter squash)
2 red onions, peeled and cut into thick slices
2 Tbs EVOO extra virgin olive oil (or in my case my own high-oleic safflower oil)
2-4 sprigs of fresh rosemary
6 oz crème frâiche (or sour cream)
8 oz goats’ cheese round, cut into 8
Heat oven to 400 degrees.
Put the beets, squash and onion in a roasting pan, toss with the olive oil, add the rosemary, season well and cook for 45 minutes until soft and caramelized.
Meanwhile, make the pastry. Combine flour and salt and either work butter into flour by hand or pulse in a food processor until crumbly. Add water slowly and mix until the mixture comes together–do not make it too “wet.” Wrap and refrigerate for 15 minutes before using. Use the pastry to line an 8” flan tin, leaving it a ¼” higher than the pan to allow for shrinking. Line with parchment paper, add rice or beans and bake blind for 20 minutes. Take out the paper and bake for a further 5 minutes.
Turn the heat down to 350 degrees. Fill the flan case with the roasted vegetables, season and top with the crème frâiche and the goat cheese slices. Return to the oven and bake for 10-15 minutes until the cheese starts to become golden.
A perfect appetizer or a light lunch served with a green salad.