for 4 person

Pastry dough

200 g	wholemeal PureSpelt flour
½ tsp	salt
80 g	butter, cut into pieces, cold
1 dl	water

Vegetables

2 tbsp	durum wheat semolina
300 g	raw beetroots, sliced
250 g	leek, cut into approx. 2 cm pieces
200 g	washed, prepared kale
200 g	parsnips, sliced
300 g	squash, sliced
2 tbsp	olive oil
1 tsp	salt

Sauce

4	eggs
200 g	plain cottage cheese
130 g	grated Gruyère
1 tbsp	thyme leaf
¼ tsp	salt
a little	pepper
50 g	walnut kernels, coarsely chopped

How it's done

Pastry dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 1 hr.

Vegetables

On a sheet of baking paper, roll out the dough into a circle (approx. 32 cm in diameter), transfer to a baking tray along with the baking paper. Prick the dough base firmly with a fork, sprinkle with semolina. In a bowl, mix the beetroot with all the other ingredients up to and including the salt, spread over the base.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C. Remove.

Sauce

Mix the eggs with the cottage cheese, cheese and thyme, season. Pour the sauce over the vegetables. Sprinkle the nuts on top.

Return to the oven

Bake for approx. 25 mins. on the bottom shelf.

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