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🍽️ Crispy Tart with Carrots and Beetroot

1300 kcal · 30 min · 4 servings

Crispy Tart with Carrots and Beetroot Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the puff pastry thaw at room temperature.
  2. 2. Line a baking sheet with baking paper.
  3. 3. Whisk the egg yolk with a small splash of water.
  4. 4. Brush the puff pastry slices with the egg mixture.
  5. 5. Prick the slices several times with a fork.
  6. 6. Place the slices side by side on the baking sheet.
  7. 7. Peel the carrots and the beetroot.
  8. 8. Halve the vegetables lengthwise.
  9. 9. Cut the pieces slightly shorter than the width of the puff pastry.
  10. 10. Bring salted water to a boil.
  11. 11. Cook the carrots one after the other for about 10 minutes until al dente.
  12. 12. Cook the beetroot one after the other for about 10 minutes until al dente.
  13. 13. Drain the vegetables.
  14. 14. Let the vegetables drain.
  15. 15. Arrange the vegetables alternately on the puff pastry slices.
  16. 16. Brush the vegetables with oil.
  17. 17. Season with salt and pepper.
  18. 18. Preheat the oven to 225 degrees.
  19. 19. Bake the tart for 15 minutes.
  20. 20. Remove the tart from the oven.
  21. 21. Serve the tart on plates.

Nutrition per serving