Beetroot tart with feta and thyme

Name: Beetroot tart with feta and thyme
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g cold butter; 200 g Flour; 7-10 Tbsp Salt; 1 big red onion; 500 g beetroot; 5-6 Stem(s) Thyme; 4 TABLESPOONS Olive oil; 1 TABLESPOON Cane sugar; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper from the mill; 5 Eggs (size M); 1 package (150 g) Crème-légère; 200 g Feta cheese; 7-10 Tbsp Baby leaf spinach; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; Baking paper and dried peas; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g cold butter
200 g Flour
7-10 Tbsp Salt
1 big red onion
500 g beetroot
5-6 Stem(s) Thyme
4 TABLESPOONS Olive oil
1 TABLESPOON Cane sugar
4 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper from the mill
5 Eggs (size M)
1 package (150 g) Crème-légère
200 g Feta cheese
7-10 Tbsp Baby leaf spinach
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
Baking paper and dried peas
7-10 Tbsp Cling film

Directions

1
Cut butter into cubes. Quickly work flour, 1/2 teaspoon salt and butter into a crumbly dough with your fingers. Add 60 ml cold water and knead quickly to a smooth dough. Form dough into a ball, wrap in foil and chill for about 30 minutes.
2
In the meantime peel the onion and cut it into fine strips. Wash, clean, peel and roughly grate the beetroot. Wash thyme, shake dry and chop finely, except for 2 stems for garnishing. Heat oil in a pan.
3
Fry the onion for about 4 minutes over a low heat, turning it over. Add beetroot, thyme, sugar, vinegar and 50 ml water. Simmer over medium heat for about 10 minutes. Season to taste with salt and pepper.
4
Take out and let it cool down.
5
Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Grease a springform pan (26 cm Ø) and dust with flour. Put the dough into it and press the edges firmly. Prick the dough base several times with a fork.
6
Place baking parchment on the dough, add dried peas. Bake blind in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes. Remove baking paper with dry peas.
7
Bake the bottom for another 10 minutes. Remove from the pan and let cool lukewarm on a cake rack.
8
Whisk eggs with crème légère, season with salt. Crumble cheese. Spread red beets and cheese on the pastry base. Pour the egg icing over it and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
9
manufacturer) bake for about 30 minutes. Remove and let cool on a cake rack. Remove from the tin and arrange hot or cold. Garnish with thyme and possibly spinach. Sprinkle with pepper.