Beetroot and Goat Cheese Tart (Rote-Bete-Ziegenkäse-Tarte)
This Rote-Bete-Ziegenkäse-Tarte (Beetroot and Goat Cheese Tart) is a delightful dish from Lower Saxon cuisine, combining the earthy sweetness of beetroot with the creamy tang of goat cheese. It's a perfect choice for a light lunch or a flavorful appetizer.
Ingredients
- 1 pre-made pie crust
- 3 medium-sized beetroot, peeled and sliced
- 200g goat cheese, crumbled
- 2 eggs
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a tart pan and press it firmly against the bottom and sides.
- Arrange the sliced beetroot and crumbled goat cheese in the tart shell.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour this mixture over the beetroot and goat cheese.
- Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
- Let the tart cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 8g
- Fat
- 15g
Supplies
Tart pan Bowl Whisk
Tools
Oven Oven mitts
Serving suggestions
Serve the Rote-Bete-Ziegenkäse-Tarte with a side salad of mixed greens and a light vinaigrette.
Tips & tricks
For a decorative touch, try arranging the beetroot slices in a spiral pattern on top of the tart before baking.
Cost
$12