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.

Beetroot and Goat Cheese Tart (Rote-Bete-Ziegenkäse-Tarte)

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

  1. Preheat the oven to 375°F (190°C).
  2. Place the pie crust in a tart pan and press it firmly against the bottom and sides.
  3. Arrange the sliced beetroot and crumbled goat cheese in the tart shell.
  4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour this mixture over the beetroot and goat cheese.
  5. Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
  6. 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