First add the Flour and Butter to your mixer, and turn it on to create a breadcrumb texture, then add the thyme to enhance the flavour of the crust. Add some water to bind the dough together and mix until combined. Gather the dough into a ball, wrap in clingfilm and chill for about 30 minutes.
When done, place the dough on a floured surface, use a rolling pin to roll out the dough until you have a rough circle big enough to have a 1-2 inch overhang. Transfer carefully to your pie dish and gently press into the sides and trim off any excess dough. The chill for a further 15 mins, then transfer to the over to blind-bake for 10 minutes.
Now to make your filling, sweat down the onions, and add some spinach to wilt. In a separate bowl, whisk the eggs and slowly add the milk, then crumble in in Goat's Cheese.
Add half the grated beetroot to your pastry case, followed by your onion and spinach mixture, then add the egg mix and stud the mixture with walnuts, add the rest of the beetroot, drizzle with honey and bake for 30 mins.