I'm basically obsessed with pastry. It doesn't matter if it's sweet or savory, I take my crusts very seriously and always make my own. Oh, and "crustless quiche" is a complete mystery. I mean, to me, it just sucks all the joy right out of the meal. But back to crusts.
Sweet pastries should have sweet crusts and I'm an all butter and sugar kind of crust maker. But savory crusts are even more fun because they lend themselves to all kinds of flavor additions. Cheese, herbs and spices are all great ways to kick up the flavor of a savory pastry. But I play around with the fats, too. I do make all butter savory crusts most of the time but vegetables like pumpkin and sweet potato are great in a crust and so is olive oil.
The taste of an olive oil crust is very crumbly and very savory. Completely different from a typical crust but so, so good. The beets add a touch of natural sweetness and the feta brings that briny saltiness that ties it all together. As a side dish with dinner or lunch with a salad, this is one of my favorites.
- For the Crust:
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons water (cold)
- For the Filling:
- 2 beets (any color)
- 1/2 cup feta cheese (crumbled)
- 1 teaspoon za'atar
In a large bowl, sift together the all purpose flour, salt and baking powder. Add the olive oil and mix together until all the flour is coated with the oil. Add the cold water and continue mixing to form a dough ball. Wrap in plastic and refrigerate for at least 30 minutes.
While the dough is chilling, add the beets to a pot of boiling water and cook on high heat for 5 minutes. Drain and allow to cool enough to peel and slice thinly.
Note that a mandoline works best for this but you can also use a sharp knife.
Pre-heat the oven to 400 degrees.
Roll out the dough, on a floured surface, to about an 8 inch round. Place layers of the sliced beets about 1" in from the edge of the dough. Sprinkle some za'atar and a bit of the crumbled feta cheese on each layer of beets.
Roll up the edges of the dough and pinch together. No need to make it perfect. Place on a sheet pan lined with parchment paper and bake for 40 - 45 minutes or until the dough is a light golden brown.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||5 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||4 g|