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1
For the pie crust, fill a measuring cup with water, and add a few ice cubes; set it aside.
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2
In a large bowl, mix together 1 7/8 cups flour, sugar and salt.
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3
Cut the very cold butter into small pieces.
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4
With either a pastry blender or your fingers, work butter into flour mixture until the butter is in tiny pea size pieces.
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5
You want to keep the butter from being completely incorporated, because as it melts in the oven, it leaves little pockets that will create flakiness.
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6
Drizzle half the ice water slowly into the dough, incorporating it with the flour to hold it together.
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7
Add the remaining water 1 tablespoon at a time as necessary.
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8
Pull dough together until it stays into a ball, but do not overwork.
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9
Flatten slightly into a disc, and wrap in plastic wrap.
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10
Chill for 30 minutes.
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11
You can also use a pre-made pie-crust and skip this step entirely.
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12
To roast beets, I leave them whole and drizzle them with olive oil before putting them in a packet of aluminum foil in the oven at 400F.
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13
It usually takes about 45 minutes to roast them, depending on size.
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14
A fork should be able to pierce the beet easily when they are done.
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15
Simply let cool and then peel and slice.
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16
You can roast them while the dough is chilling.
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17
If youve made your own dough, roll out dough to a circle approximately 12 inches in diameter and place in a 9 inch spring form pan or tart pan with the bottom lined in parchment.
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18
Cover the dough with foil, and pour dried beans or pennies on top of the foil and pre-bake for about 10-12 minutes at 375F.
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19
The beans weigh down the crust to keep it from puffing while baking.
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20
Remove from the oven, remove foil and beans and get ready to fill the crust...
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21
Slice the shallots, and saute in olive oil until they are soft and just starting to brown.
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22
Layer sliced beets and caramelized shallots inside the crust.
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23
Whisk together the eggs, milk, thyme and feta, and season with pepper.
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24
The cheese is usually salty enough on its own, so I dont add salt.
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25
Place in the oven, and bake at 350F for about 45-50 minutes, then let cool, and remove from spring form.
