A day late for Pi day, but better late than never.. and this one is a mega winner.
Beets and Red Onions caramelized in Balsamic vinegar, then tucked under a buckwheat shortcrust, baked, and flipped?
It may not be the best food photography in the world, but it's one Amazing Pi!!
It was originally meant to be a starter, but I would have grabbed a slice for dessert as well. It goes well both ways.
I got the idea from Manger, where I found various savory tart recipes I probably never would have come up with myself and get me ridiculously overexcited.
I made a buckwheat shortcrust for this. I'm now sticking with buckwheat when I do pie. It just takes delicious to the next step.
For the Buckwheat Shortcrust
125g buckwheat flour
125g whole wheat flour
100g cubed butter
1/2 tsp salt
1 tsp sugar
1 Tbsp inactive yeast extract
1 egg
few Tbsp cold water
Use the method, then refrigerate 20 minutes before rolling it out.
For the Pie
1 uncooked shortcrust
800g (about 6 medium) beets, cooked, peeled, and sliced
1 very large red onion, sliced
2 Tbsp brown sugar
3 Tbsp butter
4 Tbsp balsamic vinegar
salt+pepper
Directions
1. Melt the butter in a wide skillet. Add the onions, beets, and sugar and cook on medium high heat while stirring until it's all nice and caramelized. About 12 minutes. You don't want the onions to brown.
2. Deglaze with the balsamic vinegar for another 2 minutes. Sprinkle with a pinch of salt and some fresh cracked pepper. Set aside and let cool just a bit.
3. Preheat oven to 350°F 180°C while you assemble.
4. Butter a pie dish and cover the bottom with a layer of beets. I tried to make it pretty.. I'm not very good at that, but if you are, by all means, get pretty with it.
5. Spread the onions evenly over the layer of beets, then pour in any succulent juices from the pan.
6. Cover with the rolled shortcrust, making sure to tuck in the edges so the filling is nice and snug. Lightly poke it with a fork.
7. Bake for 45 minutes or until crust is nice and golden. Let cool for 10 minutes before flipping it over.
Try hard to take a pretty slice picture, and fail miserably
But be ecstatic about how well this little experiment turned out and how much flavor it packs!
It was originally meant to be a starter, but I would have grabbed a slice for dessert as well. It goes well both ways.
I got the idea from Manger, where I found various savory tart recipes I probably never would have come up with myself and get me ridiculously overexcited.
I made a buckwheat shortcrust for this. I'm now sticking with buckwheat when I do pie. It just takes delicious to the next step.
For the Buckwheat Shortcrust
125g buckwheat flour
125g whole wheat flour
100g cubed butter
1/2 tsp salt
1 tsp sugar
1 Tbsp inactive yeast extract
1 egg
few Tbsp cold water
Use the method, then refrigerate 20 minutes before rolling it out.
For the Pie
1 uncooked shortcrust
800g (about 6 medium) beets, cooked, peeled, and sliced
1 very large red onion, sliced
2 Tbsp brown sugar
3 Tbsp butter
4 Tbsp balsamic vinegar
salt+pepper
Directions
1. Melt the butter in a wide skillet. Add the onions, beets, and sugar and cook on medium high heat while stirring until it's all nice and caramelized. About 12 minutes. You don't want the onions to brown.
2. Deglaze with the balsamic vinegar for another 2 minutes. Sprinkle with a pinch of salt and some fresh cracked pepper. Set aside and let cool just a bit.
3. Preheat oven to 350°F 180°C while you assemble.
4. Butter a pie dish and cover the bottom with a layer of beets. I tried to make it pretty.. I'm not very good at that, but if you are, by all means, get pretty with it.
5. Spread the onions evenly over the layer of beets, then pour in any succulent juices from the pan.
6. Cover with the rolled shortcrust, making sure to tuck in the edges so the filling is nice and snug. Lightly poke it with a fork.
Try hard to take a pretty slice picture, and fail miserably
But be ecstatic about how well this little experiment turned out and how much flavor it packs!
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