- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 6
Ingredients
- 250
- white rice flour
- ml
- 60
- cornstarch
- ml
- 125
- potatostarch
- ml
- 7,5
- xanthan gum
- ml
- 1
- salt
- ml
- 2
- eggs
- 60
- canola oil
- ml
- 5
- white vinegar
- ml
- 60
- 15% M.F. cooking cream
- ml
- 500
- red beets
- g
- 30
- dijon mustard
- ml
- 60
- feta cheese
- ml
- 4
- thyme
- 15
- chives
- ml
- A pinch
- fleur de sel
- To taste,
- pepper
- 15
- olive oil
- ml
- 10
- olive oil
- ml
- 10
- dijon mustard
- ml
Directions
- Step 1
- Preheat barbecue to medium (about 200°C (400°F)).
- Step 2
- Place beets on a sheet of aluminum foil, drizzle with olive oil, and fold shut. Barbecue beets for about 1 hour, or until tender. Let cool 15 minutes.
- Step 3
- In the meantime, place all dry ingredients for crust in food processor: rice flour, starches, xanthan gum, and salt. Pulse to combine.
- Step 4
- Incorporate eggs, oil, and vinegar, and continue to mix.
- Step 5
- Add cold water. Mix until dough forms into a ball.
- Step 6
- Using a rolling pin, roll dough between two pieces of plastic wrap. Flatten into a disc about 40 cm (16 in.) in diameter—a slightly deformed dough will give pie a more rustic look.
- Step 7
- Remove plastic wrap from one side and cover in aluminum foil. Turn dough over so aluminum foil is on work surface. Remove other plastic wrap and set aside.
- Step 8
- Brush dough interior with Dijon mustard.
- Step 9
- Peel beets and slice with a mandolin. Divide beets over dough, leaving a 5-cm (2-in.) border.
- Step 10
- Add crumbled feta, thyme, and chives, and season with salt and pepper. Drizzle with extra virgin olive oil.
- Step 11
- Gently fold border over beets. Brush pie edges with oil and Dijon mixture.
- Step 12
- Place pie with aluminum foil on barbecue, but not directly on grill, (place over a baking sheet turned upside down).
- Step 13
- Cook over indirect heat with lid closed for about 45 minutes, or until crust is golden.
