Beet root pie

3 dl flour (wheat or buckwheat)

150 g butter, room temperature

2 table spoon potato flour

1 table spoon cold water

500 g beet roots preboiled

0,5 tea spoon thyme

0,5 table spoon honey

1 egg

0,5 dl fresh basil

100 g grated cheese

2 dl yoghurt

150 g feta cheese

salt and pepper

Heat up the oven to 200 degrees Celsius. Make a pie pastry with the flour, butter, potato flour and water. Press the pastry in a pie tin and make small holes with a fork. Bake for 10 minutes. Slice the preboiled beet roots and place them in the pie. Crumble the feta over. Spread the basil over the pie. Whisk together yoghurt, cheese, honey, thyme and egg and add salt and pepper. Pour over the pie and bake for 30 minutes. Serve with a salad.