Ingredients
The following ingredients have 4 Servings
- 1 recipe Gluten-Free All-Butter Pie Dough, made with the additional turns and chilled
- oat flour for rolling the dough
- 6 small beets (preferably a mix of gold, red, and/or chiogga)
- 12 ounces whole-milk ricotta (such as Bellwether Basket Dipped) ((340 g / 1 ½ cups) )
- 4 ounces fresh chèvre, crumbled ((113 g) )
- 1 large egg
- 1 tablespoon fresh oregano (or marjoram), chopped, plus whole leaves for garnish
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- olive oil, for drizzling
- 1 egg, beaten, for brushing the crust
- Leaves from 1 bunch yellow beets, stripped from stems and washed well ((2 cups packed))
- ¼ cup raw walnut halves ((25 g) )
- 2 medium garlic cloves, peeled
- ⅓ cup olive oil ((80 ml) )
- ⅓ cup packed grated parmesan ((30 g) )
- salt, to taste
