Don't you like traditional dishes? Then this beetroot tart with goat cheese is just right for you. Sweet vegetables combined with tart goat cheese on crispy tart dough not only satisfy your hunger, but also provide a real taste explosion.
The tart with beetroot and goat cheese is very quick to make and perfect if you want to put something different on the dinner table. If you're not a fan of goat cheese, you can substitute it with feta. Sheep cheese is also a good alternative for tarte flambée.
Quotes for the tart with beetroot and goat cheese
The tarte flambée is prepared quickly and easily with the following products:
- 400 g Flour
- 8 Owner
- 300 g kalte Butter
- 500 g Rote Bete
- 300g Stage
- 1 Bund Dill
- 200 g soft goat cheese (or feta)
- Leeks, chives, spring onions or arugula
- pepper, salt
- optional: horseradish
You also need for the savory tart:
- greased tart baking pan (Ø 24 cm)
- Baking tray with baking paper
- cling film
- rolling pin
How to prepare the hearty tarte flambée
Preheat the oven to 230 degrees.
- Cut the beetroot into about 3 medium-sized pieces and spread them on the baking tray.
- Bake the vegetables for 90 minutes.
- In the meantime, prepare the tart dough by first cutting the butter into smaller cubes.
- Place the flour on your worktop and form a well.
- Crack two eggs into the well and add the butter cubes.
- Knead a dough using these ingredients, but do not overdo the kneading time. The ingredients should just be well mixed and then the dough is ready.
- Wrap the dough ball in plastic wrap and store in the freezer for 20 minutes.
- Roll out the dough into a circle. It should be large enough to cover the edges of the baking pan.
- Prick the dough several times with a fork in the base area so that the air can escape later when baking.
Preheat the oven to 180 degrees.
- Whisk the remaining eggs with the cream.
- Season the cream with pepper and salt.
- Stir in the chopped dill and, if desired, horseradish.
- Distribute the obtained cream in the mold.
- Cut the slightly cooled beetroot into slices and spread them over the cream without pressing them in too much.
Tipp:You can also put the beets on the dough first and then spread the cream over it. - Bake the tarte flambée at 180 degrees for 45 minutes.
- Before you take the beetroot tart out of the tin, let it cool slightly so that the filling can set.
- Crumble the goat cheese over it and top with your choice of leek and spring onionsor arugula.
Goat cheese also tastes great with figs. Try it oncethis recipe for tarte flambée!
Cover photo: Monika_1/ Shutterstock
