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🍽️ Crispy Tart with Beetroot, Goat Cheese, and Fennel

485 kcal · 30 min · 4 servings

Ingredients

• 250 g red and yellow beet
• 200 g purple potatoes (Vitelotte)
• salt
• 200 g whole wheat flour (wheat or spelt)
• 80 g butter (and 1 tbsp for the caramel)
• 0.25 tsp salt
• 150 g fennel
• 1 small onion
• 50 ml dry white wine
• 50 ml vegetable broth
• pepper (from the mill)
• butter (for the pan)
• 2 tbsp sugar
• 2 tbsp freshly chopped thyme
• 100 g goat cream cheese
• flour (for working)
• purslane (for garnish)

Instructions

1. 1. Thoroughly wash the colorful beets and the potatoes.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the beets and the potatoes in this salted water for about 20 minutes.
4. 4. Drain the vegetables and let them cool down.
5. 5. Slice the cooled beets and potatoes into rounds about 2 centimeters thick.
6. 6. Put flour, 80 grams of cold butter, salt, and 2 to 3 tablespoons of water into a bowl.
7. 7. Knead the ingredients into a shortcrust pastry dough.
8. 8. Adjust the amount of flour and water if the dough is too dry or too sticky.
9. 9. Shape the dough into a ball.
10. 10. Wrap the dough ball in cling film.
11. 11. Place the dough in the refrigerator for at least 30 minutes.
12. 12. Wash the fennel and remove the hard base.
13. 13. Slice the fennel into thin slices.
14. 14. Peel the onion and cut it in half.
15. 15. Cut the onion halves into thin rings.
16. 16. Put the fennel and onions into a pot.
17. 17. Pour wine and vegetable broth over them.
18. 18. Simmer the vegetables for about 4 minutes.
19. 19. Season the mixture with salt and pepper.
20. 20. Preheat the oven to 180 degrees Celsius with top and bottom heat.
21. 21. Brush the tart pan with some butter.
22. 22. Melt the remaining butter together with the sugar in a small saucepan.
23. 23. Wait until the sugar takes on a light brown color (caramelization).
24. 24. Remove the pot from the heat immediately.
25. 25. Spread the warm caramel evenly over the dough base.
26. 26. Place the slices of potatoes and beets on top of the caramel.
27. 27. Sprinkle salt, pepper, and half of the thyme leaves over them.
28. 28. Add the stewed fennel and onions on top (without the liquid).
29. 29. Sprinkle the remaining thyme over the filling.
30. 30. Crumble the goat cheese evenly over the top.
31. 31. Roll out the dough on a lightly floured surface.
32. 32. The dough circle should be slightly larger than your tart pan.
33. 33. Place the dough over the filling.
34. 34. Press the overhanging dough firmly between the pan edge and the filling.
35. 35. Bake the tart in the preheated oven for about 40 minutes.
36. 36. Remove the tart from the oven.
37. 37. Let it cool down for a short moment.
38. 38. Place a plate on top of the tart.
39. 39. Turn the pan upside down to unmold the tart.
40. 40. Serve the tart garnished with purslane.

Nutrition per serving

• kcal: 485
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 58 g