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Beetroot Tart with Goat Cheese

Name: Beetroot Tart with Goat Cheese
Yield: 1 Tart
Cuisine: Französische Küche
Ingredients: 250 g puff pastry; 180 g goat cheese with white mold; 500 g fresh beetroots; 15 g clarified butter; 1 clove garlic

(0)

Under an hour

Gurkerl Küche

Diese herzhafte Tarte vereint die erdige Süße frischer Roter Rüben mit der cremigen Würze von Ziegenkäse auf einem knusprigen Blätterteigboden. Ein einfaches, aber raffiniertes Gericht, das sowohl warm als auch kalt hervorragend schmeckt – perfekt für ein leichtes Mittagessen oder als eleganter Snack für Gäste.

Preparation method

Preparation & Sautéing

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.

Baking & Serving

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.