Beetroot and Goat Cheese Tart
Lacto-Ovo Vegetarian Recipes Cheese Vegetables Oven Recipes
You'll love this vegetarian version of yesterday's Alsatian tart. I replaced the bacon with beetroot and the cheese with goat cheese. And a little basil, which goes well with beetroot.
Ingredients
500g bread dough (you can use French bread dough or pizza dough)
4 tablespoons sour cream/crème fraîche (35% fat)
1 small beetroot (boiled or roasted)
100g aged goat cheese (with white mold)
8 basil leaves
2 tablespoons olive oil
salt, black pepper
How to prepare beetroot and goat cheese tart
- Grate the beetroot, cut it into cubes or thin slices, as you feel at the moment. Cut the goat cheese into slices. Crush the basil with a little salt in a mortar. Add the oil, grinding well with the pestle.
- Divide the dough into two equal pieces.
- Roll out the dough into rectangular sheets (thinner if you want a crispier tart, thicker if you want it fluffier). Place the sheets on a baking tray lined with parchment paper.
- Spread each sheet with a thin layer of sour cream and level with the back of a spoon. Break up half the cheese and scatter over the entire surface. Sprinkle half the beetroot as well.
- With a teaspoon, drizzle half of the basil oil over the entire surface of the tart. Season with black pepper and a little salt.
- Bake the tart at 250°C (or your oven's maximum), for 5 minutes, then turn on the grill and leave until the edges are golden brown.
- Cut the tart into squares using a large knife with a wide blade. It's good both warm and cold.
Beetroot and Goat Cheese Tart
Beetroot and Goat Cheese Tart
