A versatile pastry to use time and time again - you may recognise the recipe used for the potato and silverbeet parcels.  

serves 6-8

2 medium to large beetroot, ends trimmed (reserve leaves for another use), washed and sliced into 5mm wide rounds

1 tablespoon olive oil 

1 tablespoon pomegranate molasses (or Peninsula local honey)

½ teaspoon ground cumin

150g feta, crumbled

150g ricotta

1 egg, lightly beaten

2 teaspoon fresh thyme leaves

freshly ground pepper

¼ pepitas, toasted

Greek yoghurt, to serve

Pomegranate molasses, to serve

Olive oil spelt pastry

200g spelt flour

1/2 teaspoon sea salt

2 tablespoon extra virgin olive oil, plus extra for sealing parcels

100ml cold water

For the pastry, place flour, salt and oil in a bowl of a food processor. With motor running pour water down spout until all incorporated.  Turn dough out onto a lightly floured work surface and knead for about a minute until smooth.  Place in a medium bowl and cover with a tea towel. Set aside at room temperature for an hour to rest. 

Preheat oven to 190C (170C fan-forced).  Have ready a baking tray, lightly dusted with spelt flour.

Meanwhile prepare the filling. Spread beetroot in a single layer over a roasting tray with baking paper.  Combine pomegranate molasses (or warmed honey), oil and cumin in a small bowl. Brush the mixture over both sides of beetroot.  Cover tray with foil and seal the edges.  Bake for 25 minutes, or until beetroot is tender when pierced with a knife

Using the back of a fork, combine ricotta, feta and egg in a bowl until mixture is well combined. Season with pepper and stir through thyme leaves. 

Roll out the pastry on a sheet of baking paper to form a 32-35cm round.  Transfer pastry onto prepared baking tray.   Spread the cheese mixture evenly over pastry, leaving a 5cm border around edge. Top with the beetroot slices. Fold and pleat the pastry border over the beetroot, leaving the centre exposed.

Bake in the preheated oven for 30 minutes, or until pastry is crisp and golden. 

Serve warm or at room temperature.  Dollop yoghurt and scatter pepitas, fresh coriander scattered, and baby beetroot or rocket leaves over the top.  Drizzle with pomegranate molasses, if using.

Recipe and styling by Fiona Hammond © September 2018

Mark Brancatisano