Beetroot Tartin
very easy
75 mins
75 mins
Ingredients
- 200 g Spelt flour (Type 630)
- 1 coated Tsp Baking Powder
- 1 egg (size M)
- 1 TEASPOON Sugar
- 7-10 Tbsp Salt
- 110 g Butter
- 5 Beetroot (about 100 g each)
- 3 TABLESPOONS Oil
- 3 TABLESPOONS light balsamic vinegar
- 3 TABLESPOONS Honey
- 7-10 Tbsp Pepper
- 30 g Mild spicy pickled capers
- 1 collar Parsley
- 5 Stem(s) Mint
- 2–3 Garlic cloves
- 150 g Sheep's cheese
- 7-10 Tbsp Mint
- 7-10 Tbsp Flour
Directions
- 1
Knead flour, baking powder, egg, sugar, 1 level teaspoon of salt and 100 g butter in flakes in a mixing bowl with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Cover and chill for about 30 minutes.
- 2
Peel and cut the beetroot into six. Heat 2 tablespoons of oil and 10 g butter in a Tarte-Tartin pan (28 cm Ø above, 23 cm Ø below), add beetroot and fry over medium heat for about 10 minutes, turning. Deglaze with 2 tbsp vinegar and honey. Season with salt and pepper. Bring to the boil and braise for about 10 minutes
- 3
Roll out the dough into a circle (approx. 25 cm Ø) on a floured work surface. Prick several times with a fork. Remove the pan from the heat and carefully place the dough on the beetroot. Press the rim lightly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes on the lower shelf
- 4
In the meantime, chop the capers roughly. Wash parsley and mint, shake dry, pluck leaves from the stems and chop finely. Peel garlic and chop finely. Mix herbs, capers and garlic. Stir in 1 tbsp vinegar and 1 tbsp oil, season with salt and pepper. Crumble feta cheese
- 5
Take Tarte-Tartin out of the oven, carefully remove from the edge and turn over onto a plate. Sprinkle with feta cheese, add some salsa verde and garnish with mint if desired. Add the remaining Salsa verde
Nutrition Facts
650 kcal
58 g
39 g
15 g
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