Beetroot Tart with Goat Cheese

Wash and peel the beetroots and cut them into very thin slices. If fresh greens are present, wash the leaves and set them aside (halve larger leaves, cut stems into 2 cm long pieces).

Heat the clarified butter in a deep pan. Lightly press the garlic clove with the back of your hand and briefly roast it in the fat. Add the beetroot slices and fry for about 3 minutes. If available, add the stems and after another 2 minutes, stir in the leaves. Fry for only one more minute, then season with salt and pepper.

Roll out the puff pastry on a baking sheet lined with baking paper. Distribute the prepared beetroots evenly on top, leaving an approximately 2 cm wide border all around. Slice the goat cheese and spread it over the beetroots. Lightly salt again if desired. Bake in a preheated oven at 200 °C (convection) for about 20 to 30 minutes until golden brown.