Sweet Potato and Beetroot Tart

Summary

Ingredients

For the dough:

• 160 g flour
• 110 g butter, cold
• 0.5 teaspoon ½ salt
• 60 ml water, very cold

For covering:

• 1 medium sweet potato (s), approx. 200 - 250 g
• 1 large beetroot, approx. 200 g
• 1 medium onion (s)
• 1 tablespoon oil or clarified butter
• 100 ml water, approx.
• 25 ml balsamic vinegar, approx.
• 1 teaspoon sugar, brown
• a bit salt
• 1 teaspoon thyme, dried

For the cast:

• 4 medium egg (s)
• 150 g crème léère
• Salt and pepper, freshly ground
• 100 g cheese, rated or feta cheese

Print Recipe Pin Recipe

Instructions

1. Line a mold on the bottom with parchment paper.
2. For the dough base, mix the flour with salt, add the butter in small flakes and chop with a knife until the butter pieces are about the size of a pea. Mix with your fingertips, grating a little. Butter-flour flakes should be created. Add ice-cold water and work into a dough very quickly. Let the dough rest in the refrigerator for half an hour.
3. Preheat the oven to 200 ° C top / bottom heat. Press the dough into the mold, forming an approx. 3 cm high edge. Prick the dough base with a fork close together. Bake the dough on the lowest rack for about 20 minutes until it is lightly browned. Take the pan out of the oven and let it cool down.
4. Peel the beetroot thinly and grate it into fine strips. Peel and finely dice the onion.
5. Heat a little oil or clarified butter in a non-stick pan and steam the onion in it, stirring, until it starts to soften. Mix in the beetroot, sauté briefly. Stir in sugar and thyme, pour in water and balsamic vinegar and, if necessary, lightly season with salt. Steam, stirring occasionally, for about 20 minutes, until the beetroot is soft and the liquid has evaporated. Possibly add a few more spoons of water if the liquid evaporates too quickly. Let the beetroot cool down.
6. Wash the sweet potato and pierce all around with a fork. Wrap with damp kitchen paper and cook in the microwave on the highest setting for 5 - 7 minutes until soft. Remove the paper towel and let the sweet potatoes cool enough to touch them, then cut them in half. Scrape the pulp out of the skin with a spoon and finely mash it with a fork.
7. Beat the eggs in a bowl. Season with salt and pepper, or a little more thyme if you like, and stir in the crème légère.
8. Put about half of the topping on the pre-baked dough. Place the mashed sweet potatoes on top in small heaps and spread the beetroot around them. Pour the remaining glaze over the vegetables. Sprinkle grated cheese (e.g. medium-aged Gouda) or crumbled feta cheese on top. Bake for another 20-30 minutes, until the egg mixture has set and the cheese is lightly browned.
9. Salt carefully, especially when using feta cheese.

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