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Savoury Beet and Feta Pie on the BBQ

Level
very easy
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.