Torta d'Autunno with Barbabietola (Autumn Beet Tart)

Just in time for the holidays... Autumn Beet Tart!
(Easier to say than Torta d'Autunno con Barbabietola, wouldn't you agree?)

For the Crust:
1 cup of all purpose flour
3/4 cup almond flour
3 teaspoons yeast
1/4 cup water
4 tablespoons of cane sugar
2 tablespoons of extra virgin olive oil
1 teaspoon of ground fennel seeds
1 pinch of salt
1 beaten egg

For the Filling:
2 large beet roots, steamed
1/2 brown sugar

Directions

• In a bowl, mix the flour, sugar, almond flour, water, extra virgin olive oil and yeast dissolved in a little water: knead and let rise for about half an hour.
• Add the salt and the ground fennel, then let rise until doubled.
• Prepare the filling: After steaming, slice ​​beets thinly, then place in a pan with medium heat, until they are caramelized.
• Roll out the dough and spread it in a a pie pan (glass or ceramic works best for this recipe), then trim the sides. Retain some of the dough for decoration.
• Layer in the beets and sprinkle with brown sugar.
• Form decorations for the top... vines, grapes, leaves, etc. Brush with beaten egg.
• Bake at 350 F until golden brown.

Note: As an option, place pieces of feta cheese mixed into the filling before baking. Serve with a Vin Santo.