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